Kit To Go Recipe

Cook the rice

Rinse the jasmine rice under cold water until the water runs clear. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and keep warm.

Marinate the chicken

While the rice cooks, cut the chicken thighs into bite-size strips or cubes. In a bowl combine 3 tbs soy sauce, 1 tbs honey, 1 tsp rice vinegar, 1 tsp sesame oil, minced garlic, and 1/2 tsp black pepper. Add the chicken and toss to coat. Let marinate 10–15 minutes (longer if you have time).

Cook the chicken

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (work in batches if needed). Cook 4–6 minutes, stirring occasionally, until browned and cooked through (internal temp 165°F / 74°C). Spoon any remaining marinade into the pan and let it reduce 1–2 minutes until glossy. Remove from heat and let rest 3 minutes.

Prepare the vegetables: shred or julienne carrots, thinly slice cucumber and red cabbage, and slice scallions on the bias. Chop cilantro. Divide carrots, cucumber, cabbage, scallions, and cilantro into four portions for assembly or packing. Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until aromatic, then cool.

Portion lime wedges: cut limes into wedges and include two per kit (or 1 per serving).

Make the spicy mayo dressing: in a small bowl whisk together 1/2 cup mayonnaise, 1 tbs sriracha, 1 tsp soy sauce, 1/2 tsp honey or maple syrup, and 1 tsp water. Taste and adjust seasoning with salt and pepper to taste. If you prefer a thinner dressing, add another 1–2 tsp water.

Divide the dressing into four small sauce containers for inclusion in each kit.

Portion rice: divide the cooked jasmine rice into four 1-cup servings and place into individual containers.

Add protein and veggies: top each rice portion with an even amount of the cooked chicken (about 4 oz per serving). Arrange the shredded carrots, cucumber, and red cabbage in separate compartments or on top so they stay crisp.

Add garnishes and sauce: sprinkle each portion with toasted sesame seeds and a tablespoon of chopped cilantro. Place a small container of spicy mayo dressing and a lime wedge in each kit.

Pack for transport: close lids tightly. Keep kits refrigerated and consume within 24–48 hours for best quality. If delivering or taking away, include napkins and cutlery. Advise reheating chicken and rice briefly before eating if you prefer them warm, then add cold toppings and sauce after heating.