Careme

Instructions

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1. 1.

   Cut 12 ounces chicken thighs into 1-inch pieces and season with 1/2 teaspoon fine sea salt. Set aside while preparing the other ingredients; this lighter presalt accounts for the soy sauce added later.

2. 2.

   Trim 12 ounces green beans and cut into 2-inch lengths. Peel and mince 2 garlic cloves, and peel and finely mince enough fresh ginger to measure 2 teaspoons. Keep the garlic and ginger separate from the beans.

3. 3.

   Rinse 3/4 cup jasmine rice. Place in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low heat. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

4. 4.

   Finely crush 1/2 teaspoon Sichuan peppercorns, discarding any hard black seeds. Whisk together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • The crushed Sichuan peppercorns

   Whisk in 2 tablespoons water and set aside.

5. 5.

   Heat a large, lidded skillet over medium-high heat. Add 1 tablespoon neutral oil, the prepared green beans, and 1/4 teaspoon fine sea salt. Stir-fry for 3 minutes. Add 3 tablespoons water, cover, and cook for 5–7 minutes, until the beans are tender with a slight bite. Uncover and cook for 1–2 minutes to evaporate the water and lightly blister the beans. Transfer to a plate.

6. 6.

   Add 1 tablespoon neutral oil to the skillet. Add the seasoned chicken in a single layer and cook undisturbed for 3 minutes. Turn and stir-fry for another 3–4 minutes, until browned and nearly cooked through.

7. 7.

   Reduce the heat to medium. Add the prepared garlic and ginger along with 1/4 teaspoon red pepper flakes; stir for 30 seconds. Return the beans to the skillet. Stir the sauce again, pour it in, and toss for 1–2 minutes until glossy and the chicken reaches 165°F. If the sauce becomes too thick, loosen it with 1 tablespoon water.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the chicken, green beans, and glossy sauce alongside and serve immediately.

Want more detail? See the temperature guide.