Asian jasmine rice bowl with sesame-mandarin glazed chicken, sautéed zucchini, and warm cucumber mint salad

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, reduce to the lowest heat, cover, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

2. 2

   2. While the rice cooks, combine in a bowl 45 ml (3 tbsp) soy sauce, the juice and zest of the 2 mandarins, honey, half of the grated ginger, and 5 ml (1 tsp) sesame oil. Add the chicken and marinate for 10 minutes.

3. 3

   3. In a small bowl, dissolve the cornstarch in 15 ml (1 tbsp) cold water and set aside.

4. 4

   4. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and cook the drained chicken for 6 to 8 minutes, stirring, until browned and fully cooked. The internal temperature should reach 74°C / 165°F.

5. 5

   5. Pour the reserved marinade into the pan and add the cornstarch slurry. Cook for 1 to 2 minutes, stirring, until the glaze thickens and coats the chicken with a glossy finish. Keep warm.

6. 6

   6. In another skillet or the same cleaned pan, add 5 ml (1 tsp) sesame oil. Stir-fry the garlic, remaining ginger, and zucchini for 4 to 5 minutes over high heat until tender but still slightly firm. Season with a pinch of salt, black pepper, and 15 ml (1 tbsp) soy sauce.

7. 7

   7. Place the cucumber in a heatproof bowl. Warm the rice vinegar with the remaining 5 ml (1 tsp) sesame oil in a small pan or saucepan for 30 to 45 seconds, without bringing it to a hard boil. Pour over the cucumber, add the mint and chives, toss, and let stand for 3 minutes to create a warm salad.

8. 8

   8. Fluff the rice with a fork. Divide the jasmine rice among 4 bowls, then add the glazed chicken, sautéed zucchini, and warm cucumber salad. Finish with the toasted sesame seeds and serve immediately.