Ease of Preparation: Easy
Yield: 4 servings
Cooking time: 20 minutes
Ingredients:
- 3 cups (710 ml) short grain rice
- 3 cups (710 ml) water
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) white vinegar
- ¼ cup (60 ml) honey
- 2 teaspoons (10 ml) cornstarch
- 2 teaspoons (10 ml) cold water
- Vegetable oil, for saute
- 6 boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
- 1 onion, diced
- Salt and pepper
- 3-4 lebanese cucumbers, sliced into ribbons, salted for 20 minutes, rinsed
- 2 tablespoons (30 ml) rice wine vinegar
- 1 carrot, julienned, salted for 20 minutes, rinsed
- 2 tablespoons (30 ml) toasted sesame oil
- 2 limes, juice
- ½ bunch green onions, sliced
- 1 tablespoon (15 ml) toasted sesame seeds
- 2 avocados, halved and fanned
- 4 eggs, soft boiled
Method:
- Wash the rice. Transfer to a rice cooker and add the water. Turn on rice cooker. Walk away.
- In a small pot, add soy sauce, white vinegar, and honey; place it on the stove over medium-high, bring it to a boil, and reduce for one minute.
- While that is cooking, in a separate bowl, combine cornstarch, and water, whisk until dissolved. Add ¾ quarters of your slurry to the soy sauce mixture, stir in, let it boil for 30 seconds or until thickened, and remove from the heat. (Add the rest of the slurry if it is not thick enough.)
- Heat a cast iron pan over medium-high heat with a slick of oil. Add the chicken and cook undisturbed until browned on one side, 4-5 minutes.
- Add the onion, toss the chicken and continue to cook until the chicken is just cooked through, 3-4 minutes more.
- Add the sauce, reduce the heat to low and stir the chicken so the sauce glazes the meat as it reduces.
- While the chicken cooks, toss the cucumbers with the rice vinegar, and the carrots with the sesame oil and lime juice. Reserve both
- Scoop rice into bowls. Top with chicken and sauce, cucumbers, and carrots. Season avocados with salt and add. Halve eggs and add. Garnish with green onions and sesame seeds. Serve immediately.
All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick