Careme

Instructions

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1. 1.

   Rinse 2/3 cup dry white rice and drain. Put it in a small saucepan with 1 1/3 cups water and 1/4 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Cut 12 oz chicken breast across the grain into 1/4-inch-thick strips. Season with 1/2 teaspoon table salt and let stand for 10 minutes while you prepare the vegetables and sauce; this lighter presalting accounts for the soy sauce added later.

3. 3.

   Cut 1 lb broccoli crown into small, evenly sized florets. Peel the tender stem and slice it thinly. Finely grate enough ginger root to measure 1 tablespoon, and mince 2 garlic cloves.

4. 4.

   Whisk the sauce together in a small bowl:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons honey
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Set the sauce beside the stove.

5. 5.

   Heat a large skillet over medium-high heat. Add 1/2 tablespoon neutral cooking oil, then add the prepared broccoli and 1/4 teaspoon table salt. Stir-fry for 2 minutes. Add 3 tablespoons water, cover, and steam for 3 minutes. Uncover and cook for 1 minute to evaporate excess water, then transfer the broccoli to a plate.

6. 6.

   Add 1/2 tablespoon neutral cooking oil to the skillet. Spread the seasoned chicken in a single layer and cook undisturbed for 2 minutes. Turn and stir-fry for another 2–3 minutes. Add the prepared ginger and garlic and stir for 30 seconds.

7. 7.

   Return the broccoli to the skillet. Whisk the sauce again, pour it in, and toss for 1–2 minutes until glossy and lightly thickened and the chicken reaches 165°F.

8. 8.

   Fluff the cooked rice and divide between two bowls. Spoon the chicken, broccoli, and glossy sauce over the rice and serve immediately.

Want more detail? See the temperature guide.