Spicy Nectarine Chicken

Instructions

1. Prepare the ingredients & start the sauce

   • Wash and dry the fresh produce.
   • Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
   • Halve, pit, and medium dice the nectarine.
   • In a bowl, combine the sugar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2. Cook & finish the rice

   • Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
   • In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high.
   • Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
   • Turn off the heat and fluff with a fork. Stir in the sesame oil.

3. Cook & finish the broccoli

   • Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
   • Add ¼ cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off.
   • Transfer to a bowl and carefully stir in the ponzu sauce. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
   • Wipe out the pan.

4. Cook the chicken

   • Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).
   • In the same pan, heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.*
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5. Finish the sauce & serve your dish

   • In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot.
   • Add the diced nectarine; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned.
   • Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened.
   • Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.
   • Slice the cooked chicken crosswise.
   • Serve the sliced chicken with the finished rice and finished broccoli. Top the chicken with the finished sauce. Enjoy!