Honey-Ginger Shrimp & Rice

Instructions

1. Cook the shrimp & serve your dish

   Pat the shrimp dry with paper towels; remove the tails if still attached. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked shrimp with the finished vegetables and rice. Enjoy!

2. Prepare the ingredients & make the glaze

   Wash and dry the fresh produce. Thinly slice the scallions. Halve the radishes lengthwise; thinly slice crosswise. Cut the Persian cucumber into thin rounds. Combine the sliced cucumber and radish in a bowl. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. In a bowl, combine the soy glaze, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

3. Cook the rice

   In a medium saucepan, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4. Customize Glazed Step 1/4 your Chicken

   Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high heat until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.