Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon table salt. Bring to a boil, cover and reduce the heat to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Cut 12 ounces boneless skinless chicken thighs into thin, bite-size strips. Toss with 1/2 teaspoon table salt and refrigerate while preparing the vegetables; this slightly reduced presalting accounts for the soy sauce added later.

3. 3.

   Core and thinly slice 1 pound green cabbage. Scrub 4 ounces carrots and cut into thin matchsticks. Mince 2 garlic cloves and finely grate enough ginger root to measure 1 tablespoon; keep the aromatics separate from the vegetables.

4. 4.

   Whisk the sauce in a small bowl:

   • 1 1/2 tablespoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon honey
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Stir until smooth.

5. 5.

   When the rice has about 15 minutes left to cook, heat a large, wide skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then spread the seasoned chicken in a single layer. Cook for 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer to a clean plate.

6. 6.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage and carrots and stir-fry for 5–7 minutes, until lightly browned and crisp-tender. If the pan becomes dry before the cabbage softens, add 2 tablespoons water and let it evaporate.

7. 7.

   Add the prepared garlic and ginger to the vegetables and stir for 30 seconds. Return the cooked chicken and its juices to the skillet. Stir the sauce again, pour it in and toss for 1–2 minutes, until it lightly coats everything.

8. 8.

   Fluff the brown rice and divide between two bowls. Spoon the chicken-and-cabbage stir-fry alongside, keeping the colorful vegetables visible, and serve hot.

Want more detail? See the temperature guide.