Teriyaki-Inspired Chicken Donburi

• While rice cooks, wash and dry produce. • Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Trim and thinly slice radishes into rounds. Trim and remove strings from snap peas. Thinly slice scallions, separating whites from greens.

• Open package of chicken and drain off any excess liquid. • In a medium bowl, mix together sweet soy glaze, half the garlic-ginger scallion paste, salt, and pepper. Stir in chicken; set aside to marinate.

• In a second medium microwave-safe bowl, combine cucumber, radishes, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. (TIP: Taste and add a pinch more sugar if you like a sweeter pickle.) Cover with plastic wrap and microwave for 30-60 seconds. • Stir in half the sesame seeds (you’ll use the rest later). Refrigerate veggies, stirring occasionally, until ready to serve.

• Heat a drizzle of oil in a large pan over medium-high heat. Add snap peas, scallion whites, salt, and pepper; cook, stirring occasionally, until snap peas begin to soften, 1-2 minutes. • Add garlic powder and remaining garlic-ginger scallion paste; cook, stirring constantly, until liquid has evaporated and snap peas are tender, about 1 minute more. • Remove from heat; transfer snap peas to a plate. TIP: Wipe out pan if there are any burnt bits!

• Heat a drizzle of oil in pan used for snap peas over medium-high heat. Add chicken (with marinade) in a single layer; cook, undisturbed, until chicken begins to brown, 2-3 minutes. • Cook, stirring occasionally, until chicken is cooked through, 2-3 minutes more. TIP: Be careful; marinade may splatter! • Remove from heat; transfer chicken to a plate.