Strawberry Chicken Rice Bowl

Method:

1. Put rice in a bowl and fill it with water. Use your hand to swirl and rinse the rice, then pour out the water. Repeat one more time or until water runs relatively clear.

2. Add rice to rice cooker with water and start. If not using rice cooker, add rice to pot with water, bring to a boil, then reduce to a simmer and cover.

3. Lay thighs on your cutting board. Cut into slices, then cut slices into chunk about 1” each. Salt the chunks thoroughly.

4. Add 1tbsp sesame oil to a 10-12” pan over medium heat. Once thin and fragrant, add chicken thigh. Stir to coat in the oil.

5. Add 1tbsp sesame oil to small saucepan and turn heat to medium.

6. While oil is heating blend your strawberries, then mince the ginger. We need about 5oz of puree, so add strawberries as needed. Add ginger to saucepan once oil is fragrant. Cook for 3 minutes.

7. Add strawberry puree and sugar to saucepan. Stir to combine. Bring mixture to a boil and stir continuously for 2-3 minutes. Reduce to a simmer. Give your chicken a stir.

8. Measure out soy sauce and fish sauce. Mince your garlic.

9. After mixture has simmered for about 10 minutes, add soy sauce, fish sauce, garlic, and gochujang. Stir well, then simmer for 5 more minutes.

10. By now your chicken should be browned. Pour the sauce over the chicken and stir. Keep on low-medium heat for about 5 minutes.

11. Cut your cucumbers into quarters by making thick slices, stacking the slices, and cutting the stack in half each way.

12. Julienne your carrot with a vegetable peeler. Splash rice vinegar over cucumber and carrots.

13. Construct bowl - spoonful of rice, chicken on one side, vegetables on the other.

    Note: You can use pickled vegetables instead if desired.