Vietnamese-Style Caramel Ginger Chicken

While rice cooks, wash and dry produce.

Trim and halve radishes; thinly slice into half-moons. Roughly chop cilantro. Trim and thinly slice scallions on a diagonal, separating whites from greens. Trim and remove strings from snap peas if necessary. Peel, halve, and thinly slice shallot. Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks.

In a medium bowl, combine carrots, radishes, cilantro, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper.

Refrigerate until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, and snap peas; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and snap peas are browned and softened, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

In pan used for chicken, whisk a drizzle of oil and brown sugar over medium heat until combined. Once beginning to bubble, cook, whisking occasionally, until mixture darkens and coats the back of a spoon, 1-2 minutes. TIP: Keep a close eye on the mixture—it can quickly burn!

Add shallot to pan; cook until softened, 1-2 minutes. Add ginger and whisk in half the soy sauce, 2 TBSP butter, and 2 TBSP water until butter has melted and sauce is combined (all the soy sauce, 4 TBSP butter, and 4 TBSP water for 4 servings). TIP: If mixture begins to clump, that’s OK! Continue stirring over low heat until sauce is smooth.

Add chicken and snap peas; toss until evenly coated in sauce. Remove from heat.