Home Chef Teriyaki Chicken Thighs with Smoked Almonds

Makes 2 to 4 servings

In the kit:

❚ 2 green onions

❚ 3⁄4 cup jasmine rice

❚ 8 ounces fresh green beans

❚ 1 ounce smoked almonds

❚ 16 ounces diced, boneless chicken thighs

❚ 2 fluid ounces (1⁄4 cup) teriyaki glaze ❚ 1⁄2 fluid ounce (1 tablespoon) seasoned rice vinegar

❚ 1⁄2 ounce (a rounded tablespoon) light brown sugar

❚ 2 teaspoons sriracha sauce Additional ingredients needed: ❚ Olive oil, salt, pepper, water

Cook rice: Bring a small pot with rice and 1 1⁄2 cups water to a boil. Reduce heat to low, cover and cook until rice is tender, 18 to 20 minutes. Remove from heat and keep covered.

While rice cooks: Trim ends off green beans and cut into 1-inch pieces.Trim and cut white portion of green onions into 1-inch lengths. Thinly slice green tops. Crush almonds into coarse pieces.

Pat chicken thigh pieces dry and season with a pinch of salt and pepper. (Don’t worry about trimming; excess fat will render while cooking and add flavor.)

Sear chicken: Place a medium nonstick pan over medium-high heat and add 2 teaspoons olive oil. Add chicken pieces to hot pan and cook undisturbed 3 to 4 minutes. Stir, then cook until browned, 1 to 2 minutes.

Transfer to a plate. (Chicken will finish cooking in a later step.) Reserve pan (no need to wipe clean).

Cook green beans: Return pan to medium-high heat and add 1 teaspoon olive oil. Add green beans, white portions of green onions and a pinch of salt to hot pan. Stir occasionally until lightly charred, 3 to 4 minutes.

Transfer green beans to a plate. Reserve pan.

Cook sauce: Return pan to medium-high heat. Add teriyaki glaze, rice vinegar, brown sugar, sriracha (to taste) and 2 tablespoons water to hot pan and stir to combine. Bring to a boil.

Return chicken and any accumulated juices and green beans to pan. Stir often until chicken and green beans are glazed and chicken reaches a minimum internal temperature of 165 degrees, 2 to 3 minutes.

Plate dish with rice on the bottom and chicken-green bean mixture on top, and garnish with almonds and green onion tops.