Ginger Chicken & Rice Bowls w/Spicy Smashed Cucumbers & Peanuts

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pot over medium-high heat, combine rice, 1¼ cups water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low; cook until rice is tender, 15-18 minutes. Fluff rice with a fork. Keep covered off heat until ready to serve.

Step 2

Peel and mince garlic.

Step 3

Trim and halve cucumbers lengthwise. Place under a plate: press down until cucumbers break open. Chop into ½-inch pieces.

Step 4

Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.

Step 5

Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with a pinch of salt and pepper.

Step 6

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes.

Step 7

Reduce heat to medium and add ginger sauce, chili sauce, and two packets ponzu (four packets for 4 servings); cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.

Step 8

To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4), and chili flakes to taste. Toss to coat.

Step 9

Divide rice and chicken between bowls in separate sections. Top with smashed cucumbers and peanuts. Serve.