Jasmine rice bowl with tamarind-date glazed chicken, sautéed red cabbage, and lime cucumber

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 cup) water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

2. 2

   2. While the rice cooks, make the glaze. In a bowl, mix the tamarind paste, chopped dates, 45 ml (3 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, honey, grated ginger, 2 minced garlic cloves, 5 ml (1 tsp) sesame oil, and 30 ml (2 tbsp) water. Stir until you have a thick but pourable mixture.

3. 3

   3. Season the chicken with salt and black pepper. Heat a large skillet over medium-high heat with 10 ml (2 tsp) vegetable oil. Cook the chicken for 4 to 5 minutes per side, until browned and it reaches an internal temperature of 74°C / 165°F.

4. 4

   4. Reduce to medium heat, add the glaze to the skillet, and cook for 2 to 3 minutes, turning and spooning the sauce over the chicken, until the glaze reduces and turns glossy. If it thickens too much, add 1 to 2 tablespoons of water. Keep the chicken warm.

5. 5

   5. In another skillet or wok, heat 5 ml (1 tsp) vegetable oil with 10 ml (2 tsp) sesame oil over medium-high heat. Add the red cabbage, carrot, and 1 minced garlic clove. Stir-fry for 4 to 5 minutes until the cabbage softens slightly but still keeps some texture.

6. 6

   6. Add the remaining 15 ml (1 tbsp) soy sauce, the remaining 15 ml (1 tbsp) rice vinegar, and the optional chili flakes. Cook for 1 more minute, then remove from the heat.

7. 7

   7. In a small bowl, toss the cucumber with the lime juice and, if desired, a little lime zest. Let it sit for 5 minutes so it lightly marinates.

8. 8

   8. Fluff the rice with a fork and divide it among 4 bowls. Top with the sautéed cabbage, glazed chicken, and lime cucumber. Finish with sliced scallion and toasted sesame seeds. Serve immediately.