Jasmine rice bowl with peanut-miso lacquered chicken, wok-seared zucchini, and crunchy 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 420 ml (1.75 cups) 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.

2. 2

   2. While the rice cooks, make the cucumber dressing by mixing the rice vinegar, 15 ml (1 tbsp) lime juice, 1 tablespoon of the green scallion slices, a pinch of salt, and the red pepper flakes if using in a bowl. Add the cucumber, toss well, and set aside to lightly marinate.

3. 3

   3. In another bowl, mix the white miso, smooth peanut butter, soy sauce, honey, 30 ml (2 tbsp) lime juice, sesame oil, 30 ml (2 tbsp) water, minced garlic, and grated ginger until you have a thick, smooth sauce.

4. 4

   4. Pat the chicken dry with paper towels and toss it with half of the peanut-miso sauce. Let it sit for 10 minutes while you prepare the remaining ingredients.

5. 5

   5. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and stir-fry the zucchini with the white parts of the scallions for 3 to 4 minutes, until browned but still slightly firm. Season with a pinch of salt, then remove and set aside.

6. 6

   6. In the same pan, add the remaining 15 ml (1 tbsp) vegetable oil and cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until well browned and the internal temperature reaches 74°C / 165°F.

7. 7

   7. Lower the heat to medium. Add the remaining sauce to the pan and cook for 1 to 2 minutes, stirring, until the chicken looks glossy and lacquered. If the sauce becomes too thick, add 1 to 2 tablespoons of water to loosen it.

8. 8

   8. Divide the jasmine rice among 4 bowls. Top with the lacquered chicken, stir-fried zucchini, and drained cucumber. Finish with the remaining green scallion slices and toasted sesame seeds.

9. 9

   9. Serve immediately, spooning some of the pan sauce over the chicken and rice so the bowl stays juicy and well seasoned.