Ginger Chicken & Rice Bowls

Umami. Ginger. Sauce. Yep, this sauce truly has it all—a sweet, mild ginger flavor, a trace of salty soy, and a hint of heat. Mixed with Thai chili sauce and ponzu, our ginger sauce provides the perfect sticky coating for chicken over rice. Smashed cukes offer a cooling side and a pop of color and did I mention the peanuts on top?! Experience this one for yourself!

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Step 1

Wash and dry produce. • In a small pot over medium-high heat, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 2

Peel and mince garlic. • Trim and halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into ½-inch pieces.

Step 3

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 4

Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces. Season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes. • Reduce heat to medium and add ginger sauce, chili sauce, and 12 milliliters ponzu; cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.

Step 5

To bowl with cucumbers, add gochujang, garlic, sesame oil, remaining ponzu, 1 tsp sugar, and chili flakes to taste. Toss to coat.

Step 6

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