Asian jasmine rice bowl with green tea-apricot glazed chicken, sautéed bok choy, and quick pickled radish

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce to very low heat, cover, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

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   2. While the rice cooks, make the quick pickle by mixing the radishes, 45 ml (3 tbsp) rice vinegar, sugar, and 1 g (1/8 tsp) salt in a bowl. Stir well and let sit for 15 minutes, stirring once halfway through.

3. 3

   3. For the glaze, combine the green tea, apricot jam, 45 ml (3 tbsp) soy sauce, honey, half of the ginger, and 5 ml (1 tsp) sesame oil in a bowl until smooth.

4. 4

   4. Pat the chicken dry with paper towels and toss it with 15 ml (1 tbsp) vegetable oil and a pinch of salt. Heat a large skillet or wok over medium-high heat for 2 minutes. Cook the chicken for 6 to 8 minutes, stirring occasionally, until browned and it reaches an internal temperature of 75°C / 165°F.

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   5. Pour the glaze over the chicken and cook for 2 to 4 minutes more over medium heat, stirring, until the sauce reduces and coats the chicken with a glossy finish. Transfer the chicken to a plate and reserve.

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   6. In the same skillet, add the remaining vegetable oil and 10 ml (2 tsp) sesame oil. Add the garlic and remaining ginger, and stir-fry for 30 seconds until fragrant.

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   7. Add the bok choy and cook for 3 to 4 minutes over medium-high heat, turning with tongs, until tender but still crisp. Add 15 ml (1 tbsp) soy sauce and 15 ml (1 tbsp) rice vinegar, toss well, and cook 30 seconds more.

8. 8

   8. Fluff the rice with a fork. Divide the rice among 4 bowls, then top with the sautéed bok choy and glazed chicken. Add the drained pickled radishes, and sprinkle with sesame seeds, scallions, and chili flakes if using. Serve immediately.

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   9. If you prefer to keep everything warm before serving, you can place the chicken on an oven-safe tray and hold it for up to 5 minutes at 95°C / 200°F while you finish assembling, without letting the glaze dry out.