Tamarind Teriyaki Chicken with Scallion Rice and Quick-Marinated Cucumber

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 2 g (about 1/2 tsp) salt. Bring to a boil over medium-high heat, then reduce to very low, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. 2

   2. While the rice cooks, combine the cucumber with 30 ml (2 tbsp) rice vinegar, 5 ml (1 tsp) toasted sesame oil, 6 g (1/2 tbsp) sesame seeds, 6 g (1/2 tbsp) brown sugar, and 1 g (about 1/4 tsp) salt. Set aside to lightly marinate.

3. 3

   3. In a bowl, mix the soy sauce, tamarind paste, honey, the remaining 15 ml (1 tbsp) rice vinegar, garlic, ginger, the white parts of the scallions, 19 g (1 1/2 tbsp) brown sugar, black pepper, and 5 ml (1 tsp) toasted sesame oil. Add the chicken and toss well to coat.

4. 4

   4. Heat a large skillet or sauté pan over medium-high heat for 2 minutes. Add the vegetable oil and, when hot, add the chicken with all of the marinade. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F/74°C.

5. 5

   5. Dissolve the cornstarch in 15 ml (1 tbsp) cold water. Add it to the pan and cook for 1 to 2 minutes more, stirring, until the sauce thickens and glossily glazes the chicken.

6. 6

   6. Fluff the cooked rice with a fork and fold in the green parts of the scallions and the remaining 6 g (1/2 tbsp) sesame seeds.

7. 7

   7. Divide the scallion rice among 4 plates, top with the glazed chicken and its sauce, and serve with the marinated cucumber on the side. Add lime wedges for squeezing over the top to taste.