Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry brown rice. Combine it with 1 1/2 cups water and 1/4 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and simmer over low heat for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. 2.

   Slice 12 oz chicken breasts across the grain into 1/2-inch-thick strips. Season evenly with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

3. 3.

   Wash 8 oz organic kale, separate the leaves from the stems, thinly slice the tender stems, and cut the leaves into ribbons; discard any tough stem ends. Peel 6 oz carrots and cut into thin matchsticks.

4. 4.

   Make the ginger dressing by mixing the following in a small bowl:

   • 1 tablespoon finely grated ginger
   • 2 garlic cloves, finely grated
   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons toasted sesame oil

   Set the dressing aside.

5. 5.

   When the rice has about 15 minutes left to cook, heat 1 teaspoon neutral cooking oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until lightly golden and the thickest pieces reach 165°F. Transfer to a clean plate and rest for at least 3 minutes while cooking the vegetables.

6. 6.

   Add the prepared carrots and kale stems to the skillet with 1/4 cup water. Cover and cook over medium heat for 3 minutes. Add the kale leaves and 1/4 teaspoon fine sea salt, cover, and cook for another 4–5 minutes, stirring once, until tender. Uncover, add the ginger dressing, and cook for 2 minutes, stirring. Return the cooked chicken and its juices to the skillet and toss briefly to coat.

7. 7.

   Fluff the brown rice and divide between two bowls. Spoon the chicken and vegetables over the rice, then drizzle with the skillet juices and serve.

Want more detail? See the temperature guide.