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Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Place in a separate bowl; add the honey (kneading the packet before opening), sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
In a bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Transfer to the bowl of sliced cucumbers and radishes; add as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables and cooked chicken (including any glaze from the pan). Garnish with the crispy onions. Enjoy!
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Place in a separate bowl; add the honey (kneading the packet before opening), sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
In a bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Transfer to the bowl of sliced cucumbers and radishes; add as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables and cooked chicken (including any glaze from the pan). Garnish with the crispy onions. Enjoy!
Tips from Home Chefs