Cooking Instructions
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Step 1
Make the slaw. Stir
Red Cabbage (2 cups)
,
Rainbow Carrots (2 cups)
,
Red Onion (1/2)
,
Lime (1)
,
Soy Sauce (1 Tbsp)
, and
Rice Vinegar (1 Tbsp)
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 (1/4 cup)
in a medium sauce pan, then add the
Long Grain White Rice (1 cup)
to toast it for just a couple of minutes.
Step 3
Pour in the
Chicken Stock (1 1/2 cups)
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 (1/2 cup)
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
Tyson® Chicken Thighs (1.5 lb)
and let them cook for a couple of minutes, until they start to become white.
Step 7
Add in the
Fresh Ginger (1 Tbsp)
and
Garlic (2 cloves)
and let them become fragrant for a couple of minutes.
Step 8
Finally, pour in the
Soy Sauce (1/3 cup)
,
Dark Brown Sugar (1/4 cup)
, and
Honey (2 Tbsp)
. 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.
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