Cooking Instructions
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Step 1
Make the slaw. Stir
Red Cabbage (160 g)
,
Rainbow Carrots (300 g)
,
Red Onion (1/2)
,
Lime (1)
,
Soy Sauce (15 mL)
, and
Rice Vinegar (15 mL)
together thoroughly in a bowl. Set it aside to let the flavors marry and the liquids wilt the veggies a little while you make everything else
Step 2
Start on the rice. Melt the
Butter (60 g)
in a medium sauce pan, then add the
Long Grain White Rice (160 g)
to toast it for just a couple of minutes.
Step 3
Pour in the
Chicken Stock (360 mL)
and let it come to a gentle boil. Cover the pot and reduce the heat to low.
Step 4
Let the rice cook until tender for about 15 to 20 minutes. When it is done, stir in the
Scallions (15 g)
and let them get fragrant in the hot rice.
Step 5
While the rice cooks, make the chicken. Heat the
Sesame Oil (1 dash)
in a large skillet with deep sides over medium high heat.
Step 6
Add
Boneless, Skinless Chicken Thighs (680 g)
and let them cook for a couple of minutes, until they start to become white.
Step 7
Add in the
Fresh Ginger (6 g)
and
Garlic (2 cloves)
and let them become fragrant for a couple of minutes.
Step 8
Finally, pour in the
Soy Sauce (80 mL)
,
Dark Brown Sugar (55 g)
, and
Honey (40 g)
. Let the mixture gently boil for 10-15 minutes until it is a thick glaze that lovingly coats the chicken.
Step 9
Warm up the
White Corn Tortillas (12)
however you like best. Scoop a generous spoonful of the rice on each tortilla, then scoop a spoonful of the chicken on top of the rice.
Step 10
Sprinkle the chicken with
Sesame Seeds (to taste)
then pile a small mound of the slaw on the very top. Serve immediately and enjoy! If you keep all of the components stored in airtight containers separately, they also make great leftovers.
