Careme

Instructions

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1. 1.

   Cut 1 pound chicken thighs into 1-inch pieces, season with 1/2 teaspoon kosher salt, and let stand for 10 minutes while preparing the vegetables.

2. 2.

   Prepare the late-summer produce:

   • Cut 12 ounces Japanese eggplant into 3/4-inch chunks.
   • Core and slice 1 large red bell pepper.
   • Thinly slice 3 green onions, keeping the white and light-green parts separate from the dark-green tops.

   Set each component aside.

3. 3.

   Whisk together the sambal sauce:

   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon sambal oelek
   • 1 teaspoon fish sauce
   • 2 teaspoons light brown sugar
   • 1 teaspoon cornstarch
   • 2 tablespoons water
   • Zest of 1 lime and 1 tablespoon juice squeezed from that lime

   Stir until the cornstarch dissolves.

4. 4.

   Rinse 1/2 cup long-grain rice. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. 5.

   When the rice has about 10 minutes of simmering time left, heat 1 tablespoon neutral cooking oil in a large skillet or wok over high heat. Add the prepared eggplant and stir-fry for 5 to 6 minutes until browned and tender; transfer it to a plate.

6. 6.

   Add 1 tablespoon neutral cooking oil to the hot skillet. Spread the seasoned chicken in one layer and cook for 5 to 6 minutes, stirring occasionally, until browned and the thickest pieces reach 175°F.

7. 7.

   Add the prepared bell pepper and the white and light-green onion parts to the chicken; stir-fry for 2 minutes. Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, then stir-fry for 30 seconds.

8. 8.

   Return the cooked eggplant to the skillet, pour in the sambal sauce, and toss for 1 to 2 minutes until glossy and lightly thickened.

9. 9.

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

Want more detail? See the temperature guide.