Ginger Chicken & Brown Rice Bowls
with Spicy Smashed Cucumbers & Peanuts
We’ve got just three words: Umami. Ginger. Sauce. Yep, this sauce truly has it all—a sweet, mild ginger flavor, a trace of salty soy, and a hint of heat. Mixed with Thai chili sauce and ponzu, our ginger sauce provides the perfect sticky coating for chicken over rice. Smashed cukes offer a cooling side and a pop of color, and—well, we lied. We’ve got way more than three words. But did we mention the peanuts on top?! Alright, we’re done. You’ll just have to experience this one for yourself!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
¾ cup
Jasmine Rice
2 unit
Mini Cucumber
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains Sesame)
18 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 teaspoon
Korean Chili Flakes
10 ounce
Chopped Chicken Breast
4 tablespoon
Umami Ginger Sauce
(Contains Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
½ ounce
Peanuts
(Contains Peanuts)
1.25 cup
Brown Rice
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 11⁄4 cups water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Swap in brown rice for jasmine rice; use 13⁄4 cups water (31⁄2 cups for 4 servings). Cook 20-25 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.) Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)
• Wash and dry produce. • Peel and mince garlic. Trim and halve cucumbers lengthwise; cut into 1⁄2-inch-thick half-moons.
• Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.
• Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes. • Reduce heat to medium and add ginger sauce, chili sauce, and two packets ponzu (four packets for 4 servings); cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.
• To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4), and chili flakes to taste. Toss to coat.
• Fluff rice with a fork. • Divide rice and chicken between bowls in separate sections. Top with smashed cucumbers and peanuts. Serve.
Chicken is fully cooked when internal temperature reaches 165º.
