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Basil-Glazed Chicken & Ginger Rice

Allergens: Soy, Wheat, Sesame, Peanuts, Milk

Total: PT1H • Prep: 10 min

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Ingredients

Cooking steps

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
In a small bowl, combine basil paste, half the garlic-ginger scallion paste, 1 TBSP olive oil, 1 tsp sugar, salt, and pepper (2 TBSP olive oil and 2 tsp sugar for 4 servings).
Pat chicken* dry with paper towels; place on a baking sheet. (See a feather? Simply grip the end with a paper towel and pull!) Rub basil marinade all over chicken, making sure to coat undersides. TIP: It’s OK if it looks like there’s excess oil!

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Arrange chicken, skin side up, in center of baking sheet (for 4 servings, space chicken 5-6 inches apart on sheet).
Roast on middle rack until browned and cooked through, 35-45 minutes (you’ll glaze the chicken in Step 5, when it’s almost done).

Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, using a peeler, shave cucumbers lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Quarter lime. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Roughly chop peanuts.

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In a medium bowl, toss together cucumber ribbons, ¼ tsp sugar, and ¼ tsp salt (½ tsp sugar and ½ tsp salt for 4 servings).
In a second small bowl, combine chili sauce, half the soy sauce, and a squeeze of lime juice (big squeeze for 4); stir to combine. Reserve 1 TBSP glaze (2 TBSP for 4) for the next step.

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When chicken has 5 minutes left, remove sheet from oven. Brush reserved glaze all over skin side of chicken (for 4, use 1 TBSP glaze per half chicken).
Return to middle rack to finish roasting. TIP: To ensure chicken is fully cooked, insert a thermometer into innermost part of thigh and breast (avoiding any bones). Bones may still look pink—that’s OK!
Transfer chicken to a plate to rest.

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While chicken rests, in a second medium bowl, whisk together vinegar, half the Sriracha, remaining soy sauce, 1 TBSP olive oil, 1 tsp sugar, and a pinch of salt (all the Sriracha and 2 tsp sugar for 4 servings).
Drain cucumber ribbons; place on paper towels and squeeze to release any liquid.
Add cucumber ribbons, coleslaw mix, scallion whites, and cilantro to bowl with dressing; toss to combine.

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Fluff rice with a fork; stir in scallion greens, remaining garlic-ginger scallion paste, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt if desired.
Sprinkle salad with peanuts.
Serve chicken, salad, and rice family style with remaining glaze and remaining lime wedges on the side.

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