Lemongrass Ponzu Chicken & Jasmine Rice

While rice cooks, wash and dry produce.

Quarter lime. Trim and halve cucumber lengthwise; thinly slice crosswise on a diagonal. Roughly chop cilantro.

In a small bowl, combine chili sauce, ponzu, half the lemongrass puree, half the garlic powder (you’ll use the rest later), and juice from one lime wedge (all the lemongrass puree and juice from two lime wedges for 4 servings).

In a medium microwave-safe bowl, combine carrots, vinegar, 1 tsp water, 1 tsp sugar, and a pinch of salt (2 tsp water and 2 tsp sugar for 4 servings).

Cover with plastic wrap; microwave for 30-60 seconds. Set aside to pickle, stirring occasionally.

Pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover pan with lid.

Drain pickled carrots and return to bowl.

Stir in cucumber and half the cilantro.