Careme

Instructions

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1. 1.

   Slice 3/4 lb chicken breast across the grain into thin, bite-size pieces. Toss with 3/4 teaspoon table salt, 2 teaspoons cornstarch, 1 teaspoon neutral oil, and 1 tablespoon water. Let stand for 10 minutes while you prepare the vegetables.

2. 2.

   Cut 3/4 lb green cabbage into 1-inch pieces, slicing the thick ribs more thinly. Peel 4 oz carrots and cut into thin matchsticks. Peel and mince 2 garlic cloves. Peel and finely grate 1/2 oz ginger.

3. 3.

   Rinse 3/4 cup dry white rice and drain. Combine it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon table salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, or until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Cook the stir-fry while the rice simmers.

4. 4.

   Whisk together the stir-fry sauce in a small bowl:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 teaspoon sugar
   • 1/8 teaspoon ground white pepper
   • 1 teaspoon cornstarch
   • 1/4 cup water

   Stir until the cornstarch is fully dispersed.

5. 5.

   Heat a large skillet or wok over medium-high heat. Add 2 teaspoons neutral oil, then spread the marinated chicken in a single layer. Cook for 2 minutes undisturbed, then stir-fry for 1–2 minutes, until lightly golden and mostly cooked. Transfer to a clean plate; it will finish cooking in the sauce.

6. 6.

   Add 1 tablespoon neutral oil to the same pan. Add the prepared carrots and stir-fry for 2 minutes. Add the prepared cabbage and stir-fry for 3–4 minutes, until its edges soften but it retains some crunch. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. 7.

   Return the chicken and its juices to the pan. Stir the sauce again and pour it in. Toss for 2–3 minutes, until the sauce is glossy and the chicken reaches 165°F.

8. 8.

   Fluff the rice and divide between two plates. Spoon the chicken-and-cabbage stir-fry alongside, distributing the glossy sauce over both portions.

Want more detail? See the temperature guide.