Spicy Chicken & Vegetable Stir-Fry

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, 12 to 14 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.

While the rice cooks, wash and dry the fresh produce. Quarter and deseed the lemon. Core and medium dice the persimmon. Place in a bowl and top with the juice of 2 lemon wedges. Stir to coat. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the sliced carrots and white bottoms of the scallions, and chopped bok choy stems. In a separate bowl, combine the spicy ponzu sauce, sugar, miso paste, 1/4 cup of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

While the rice continues to cook, pat the chicken dry with paper towels. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Add the sauce and chopped bok choy leaves to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.  

To the pot of cooked rice, stir in the diced persimmon (including any liquid). Taste, then season with salt and pepper if desired. Serve the finished stir-fry with the finished rice. Garnish with the sliced green tops of the scallions. Serve with the remaining lemon wedges on the side. Enjoy!