Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Slice 12 ounces chicken breast into thin strips. Toss with 1/4 teaspoon table salt and set aside while you prepare the vegetables.

2. 2.

   Cut 10 ounces broccoli into small florets and thinly slice 1 red bell pepper.

3. 3.

   Mince 3 cloves garlic and grate 2 teaspoons ginger root.

4. 4.

   Whisk together the sauce ingredients:

   • 2 tablespoons reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons honey
   • 2 teaspoons toasted sesame oil
   • 2 teaspoons cornstarch
   • 1/3 cup water

   Set the sauce aside.

5. 5.

   Bring 3/4 cup water to a boil in a small saucepan. Stir in 1/2 cup dry rice and 1/8 teaspoon table salt. Cover, reduce to low, and simmer for 15 minutes; turn off the heat and leave covered for 5 minutes.

6. 6.

   While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Spread the chicken in one layer and cook, turning once, for about 5 minutes, until the strips are opaque and cooked through. Transfer to a plate.

7. 7.

   Add 2 teaspoons neutral cooking oil to the skillet. Stir-fry the broccoli and pepper with 1/2 teaspoon table salt for 3 minutes. Add 2 tablespoons water, cover for 2 minutes to make the broccoli crisp-tender, then uncover and stir in the prepared garlic and ginger for 30 seconds.

8. 8.

   Return the chicken to the skillet. Stir the sauce again, pour it in, and toss for 1–2 minutes until it thickens and coats the chicken and vegetables.

9. 9.

   Fluff the rice and divide it between two plates. Spoon the stir-fry alongside it.

Want more detail? See the temperature guide.