Ingredients
F
For the Chicken Marinade
b
4 - 6 boneless, skinless chicken thighs
s
2 tablespoons soy sauce
l
2 tablespoons lime juice
h
1 tablespoon honey
h
1 heaping tablespoon gochujang
k
1 tablespoon ketchup
s
1 tablespoon sesame oil
s
½ teaspoon salt
w
¼ teaspoon white pepper
F
For the Rice
j
1 ½ cup jasmine rice
w
2 ¼ cups water
n
2 tablespoons neutral oil (for cooking)
s
1 cup shiitake mushrooms, sliced
s
2 shallots, diced
g
3 garlic cloves, grated
p
1 inch piece ginger, grated
K
Kosher salt, to taste
F
For the Scallion Slaw
s
4 - 5 scallions, thinly sliced on the bias
c
½ cup cilantro leaves, just picked
l
1 tablespoon lime juice
s
1 teaspoon sesame oil
s
1 tablespoon sesame seeds
S
Salt and black pepper, to taste
Directions
1
In a bowl, combine the chicken with soy sauce, lime juice, honey, gochujang, sesame oil, salt, and white pepper. Mix until evenly coated. Let marinate for at least 30 minutes or up to overnight.
b
4 - 6 boneless, skinless chicken thighs
s
2 tablespoons soy sauce
l
2 tablespoons lime juice
h
1 tablespoon honey
h
1 heaping tablespoon gochujang
s
1 tablespoon sesame oil
s
½ teaspoon salt
w
¼ teaspoon white pepper
2
Sear chicken over medium high heat, just until there is color on both sides. The chicken should be 70% cooked through. Remove from the pan and set aside.
3
Add the sliced shiitake mushrooms and diced shallot for 3–4 minutes, until soft and slightly caramelized.
n
1 tablespoon neutral oil (for cooking)
s
1 cup shiitake mushrooms, sliced
s
2 shallots, diced
4
Add the grated garlic and ginger to the pan and cook for another 1–2 minutes until fragrant.
g
3 garlic cloves, grated
p
1 inch piece ginger, grated
5
Stir in the jasmine rice and toast it for 1–2 minutes, allowing it to absorb some of the flavors inside the pan.
j
1 ½ cup jasmine rice
6
Pour in the water and season with kosher salt. Taste the liquid to ensure it’s seasoned well, like a flavorful broth. Nestle chicken on top of the rice. Bring to a boil, then reduce the heat to low, cover, and cook for 18–20 minutes. Remove from heat and let it sit, covered, for 10 minutes to finish steaming the rice and fully cook the chicken.
w
2 ¼ cups water
K
Kosher salt, to taste
7
While the rice cooks, make the slaw. In a bowl, combine the thinly sliced scallions, cilantro leaves, lime juice, sesame oil, and sesame seeds. Toss together with salt and pepper to taste. Set aside.
s
4 - 5 scallions, thinly sliced on the bias
c
½ cup cilantro leaves, just picked
l
1 tablespoon lime juice
s
1 teaspoon sesame oil
s
1 tablespoon sesame seeds
S
Salt and black pepper, to taste
8
Slice the chicken, if desired, and serve it over the rice. Top with the scallion slaw for a fresh and vibrant contrast to the rich, spicy chicken and rice.
