Asian jasmine rice bowl with soy-molasses-ginger glazed chicken, roasted kabocha squash, and smashed cucumber with scallions

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the kabocha squash with 1 tablespoon vegetable oil, the honey, 1 tablespoon soy sauce, and a pinch of salt. Spread on a tray and roast for 22 to 25 minutes, turning halfway, until tender and golden.

2. 2

   2. Meanwhile, place the jasmine rice in a saucepan with the water and a pinch of salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Turn off the heat and let it rest covered for 10 minutes before fluffing with a fork.

3. 3

   3. In a bowl, mix 4 tablespoons soy sauce, the molasses, 1 tablespoon rice vinegar, the white part of the scallions, half of the grated ginger, and half of the minced garlic. Add the chicken and toss well to coat.

4. 4

   4. In another bowl, combine the cucumber with 2 tablespoons rice vinegar, 2 teaspoons sesame oil, the mild chili flakes if using, the green part of the scallions, and a pinch of salt. Lightly smash the cucumber with a spoon so it absorbs the dressing better, then set aside.

5. 5

   5. Heat a large skillet or wok over medium-high heat with the remaining 1 tablespoon vegetable oil. Cook the chicken with its marinade for 8 to 10 minutes, stirring often, until fully cooked and glossy. The thickest part of the chicken should reach 74 °C / 165 °F.

6. 6

   6. When the chicken is almost ready, add the remaining garlic and ginger to the skillet and cook for 30 to 60 seconds, until fragrant. Stir in the remaining 2 teaspoons sesame oil and cook 1 minute more so the glaze clings and becomes lightly sticky.

7. 7

   7. Divide the jasmine rice among 4 bowls. Top with the glazed chicken, roasted kabocha squash, and smashed cucumber with its dressing. Finish with the toasted sesame seeds and serve right away.