2 Packs Recipe

Cook rice

Rinse 1 cup of rice under cold water until water runs clear. Combine rinsed rice with 1 3/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

Prep vegetables

While rice cooks, peel and cut potatoes into 1/2-inch cubes and slice carrots into 1/4-inch thick coins. Cut broccoli into bite-sized florets. Pat vegetables dry with a towel.

Par-cook potatoes and carrots: place potatoes and carrots in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 4–5 minutes until just tender but not falling apart. Drain any excess water.

Make marinade

In a medium bowl combine 4 tablespoons soy sauce, 2 tablespoons olive oil, minced 2 garlic cloves, 1/2 tablespoon grated ginger, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Add the 8 chicken thighs and toss to coat. Let sit at room temperature 15 minutes or refrigerate up to 2 hours.

Sear chicken

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Remove chicken from marinade (reserve marinade) and sear thighs skinless-side down for 4 minutes, then flip and sear 3 more minutes until golden. Reduce heat to medium-low and pour reserved marinade into the pan; cover and cook 6–8 minutes more until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Finish sauce

In a small bowl whisk together remaining 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, remaining 2 minced garlic cloves, remaining 1/2 tablespoon grated ginger, 2 teaspoons cornstarch and 4 tablespoons water until smooth.

Cook vegetables: in the same skillet used for chicken (wipe out any burnt bits, leave fond), add the par-cooked potatoes and carrots and stir-fry 3 minutes over medium-high heat with a pinch of salt until edges lightly brown. Add broccoli florets and stir 2 minutes until bright green and just tender.

Add sauce to skillet: pour the prepared sauce over the vegetables, bring to a simmer and cook 1–2 minutes until sauce thickens and coats the vegetables.

Return chicken to skillet and toss with vegetables and sauce to warm through, 1–2 minutes.

Divide the cooked rice evenly between two meal containers or plates (about 1/2 cup cooked rice each if serving 2 packs).

Divide the chicken and vegetable mixture evenly between the two packs, placing over or beside the rice.

Garnish each pack with sliced green onion, a sprinkle of sesame seeds and a lemon wedge for squeezing. Taste and adjust with a little extra soy or lemon if desired.

Store: refrigerate sealed for up to 3 days. Reheat in microwave 1–2 minutes until hot, or reheat in a skillet with a splash of water for 3–4 minutes.