Step 1

1 Prepare the ingredients & make the glaze Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. In a bowl, combine the sliced pepper, chopped garlic, and sliced bok choy stems. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

Step 2

2 Cook the rice Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 3

3 Cook the vegetables In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and sesame oil (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Step 4

4 Coat the chicken Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat.

Step 5

5 Cook the chicken & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Discarding any excess flour, add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is glazed and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy!

Step 6

1 Prepare the ingredients & make the glaze Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. In a bowl, combine the sliced pepper, chopped garlic, and sliced bok choy stems. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

Step 7

2 Cook the rice Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 8

3 Cook the vegetables In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and sesame oil (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Step 9

4 Coat the chicken Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat.

Step 10

5 Cook the chicken & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Discarding any excess flour, add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is glazed and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy!