Sweet Chili Chicken Rice Bowls

• Wash and dry produce. • Trim and thinly slice cucumber into rounds. Halve, core, and slice pear lengthwise into ¼-inch-thick planks. Cut planks lengthwise to create ¼-inch-thick matchsticks. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• In a small bowl, combine vinegar, 1 tsp sugar, and 1 tsp salt (2 tsp sugar and 2 tsp salt for 4 servings); stir until dissolved. Add cucumber and just enough water to cover (we used ¼ cup; 1⁄3 cup for 4); stir to coat. Set aside to pickle, stirring occasionally.

• In a second medium bowl (large bowl for 4 servings), combine mayonnaise and ponzu. • Add pear, coleslaw mix, and half the sesame seeds; toss to combine. Season with salt and pepper. Stir in splashes of cucumber pickling liquid to taste.

• To bowl with marinated chicken, add cornstarch and mix until chicken is coated. • Heat a large drizzle of oil in a large pan over medium-high heat. • Once oil is hot, add coated chicken in a single layer. (Be careful—the oil may splatter!) Cook, undisturbed, until browned and crispy on one side, 2-3 minutes. Flip chicken (the pieces will stick together, so you can turn the chicken easily). Cook, separating chicken into pieces, until cooked through, 2-3 minutes more. TIP: Depending on the size of your pan, you may need to work in batches.

• Wash and dry bowl bowl used for chicken. When chicken is done, transfer to clean bowl. Add chili sauce and toss to coat.