Careme

Instructions

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1. 1.

   Slice 12 oz chicken into bite-size strips and toss with 3/4 teaspoon fine sea salt. Set aside while you prepare the vegetables.

2. 2.

   Separate the stems and leaves of 12 oz bok choy; slice the stems and roughly chop the leaves. Cut 4 oz carrots into thin matchsticks.

3. 3.

   Mince 2 garlic cloves and grate 1 tablespoon fresh ginger.

4. 4.

   Make the stir-fry sauce by whisking together 1/3 cup water and:

   • 1 tablespoon reduced-sodium soy sauce
   • 2 teaspoons honey
   • 1 tablespoon rice vinegar
   • 1 teaspoon cornstarch

   Set the sauce beside the stove.

5. 5.

   Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes; cook the stir-fry while the rice cooks.

6. 6.

   Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Spread the chicken in a single layer and cook, turning occasionally, for about 5 minutes, until it reaches 165°F. Transfer to a plate.

7. 7.

   Add 1 teaspoon neutral oil to the skillet. Stir-fry the bok choy stems and carrots with 1/4 teaspoon fine sea salt for 3 minutes. Add the bok choy leaves, garlic, and ginger; stir-fry for 1 minute. Return the chicken to the skillet, stir the sauce once more, and pour it in. Cook for 1–2 minutes, tossing, until the sauce lightly coats everything.

8. 8.

   Fluff the rice, divide it between two bowls, and spoon the chicken and bok choy stir-fry over it.

Want more detail? See the temperature guide.