Careme

Instructions

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1. 1.

   Cut 10 ounces boneless skinless chicken thighs into 1-inch pieces and toss with 1/2 teaspoon Diamond Crystal kosher salt, reduced from the usual presalting amount to account for the fish sauce and soy sauce. Let stand for 10 minutes while preparing the vegetables.

2. 2.

   Prepare the vegetables and aromatics:

   • Cut 1 pound organic eggplant into 3/4-inch cubes.
   • Thinly slice 3 green onions, separating the pale parts from the green tops.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.
   • Pick 3/4 ounce Thai basil leaves from their stems.

   Keep each prepared component separate.

3. 3.

   Juice 1 lime into a small bowl, then whisk together the stir-fry sauce:

   • Juice of 1 lime
   • 1 tablespoon fish sauce
   • 2 teaspoons low-sodium soy sauce
   • 1 tablespoon sambal oelek
   • 2 teaspoons light brown sugar
   • 2 teaspoons cornstarch
   • 1/4 cup water

   Whisk again just before adding it to the pan.

4. 4.

   Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.

5. 5.

   Heat 1 1/2 tablespoons neutral cooking oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 7 to 9 minutes, turning frequently, until browned and tender; transfer it to a plate.

6. 6.

   Add 1/2 tablespoon neutral cooking oil to the hot skillet. Spread the seasoned chicken in one layer and cook for 3 minutes without moving, then stir-fry for 2 to 3 minutes. Add the prepared garlic, ginger, and pale green-onion parts; stir-fry for 30 seconds.

7. 7.

   Return the cooked eggplant to the skillet and pour in the stir-fry sauce. Toss and simmer for 2 to 3 minutes, until glossy and the thickest chicken pieces reach 175°F. Remove from the heat and fold in the Thai basil.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the chicken and eggplant stir-fry over the rice, finish with the sliced green-onion tops, and serve immediately.

Want more detail? See the temperature guide.