Careme

Instructions

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1. 1.

   Thinly slice 12 ounces chicken breast across the grain into approximately 1/4-inch-thick pieces. Toss with 3/4 teaspoon table salt, 2 teaspoons cornstarch, 1 teaspoon neutral oil and 1 tablespoon water. Let stand for 10 minutes while preparing the other components.

2. 2.

   Cut 12 ounces broccoli into small, evenly sized florets; peel the tender stem and slice it thinly. Mince 2 cloves garlic, peel and finely chop 1/2 ounce ginger, and slice 2 green onion stalks, keeping their white and green parts separate.

3. 3.

   Whisk the following together in a small bowl to make the stir-fry sauce:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 tablespoon dry sherry
   • 1/2 teaspoon sugar
   • 1 teaspoon cornstarch
   • 1/3 cup water

   Set beside the stove.

4. 4.

   Rinse 3/4 cup dry white rice and drain. Put it in a small saucepan with 1 1/4 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 leave covered for 5 minutes. Prepare the stir-fry during this cooking time.

5. 5.

   Heat a large skillet or wok over medium-high heat. Add 2 teaspoons neutral oil and the prepared broccoli. Stir-fry for 2 minutes, then add 3 tablespoons water and cover for 2 minutes, until bright green and crisp-tender. Transfer the broccoli to a plate. The sauce will provide its salt seasoning.

6. 6.

   Let any water evaporate from the skillet, then add 1 tablespoon neutral oil. Spread the marinated chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry for 1–2 minutes, until nearly cooked through.

7. 7.

   Add the prepared garlic, ginger and green onion whites to the chicken. Stir-fry for 30 seconds, keeping everything moving so the garlic does not scorch.

8. 8.

   Return the broccoli to the skillet. Stir the sauce again, pour it in and toss for 1–2 minutes, until glossy and lightly thickened and the chicken reaches 165°F. If the sauce becomes too thick, stir in 1 tablespoon water.

9. 9.

   Fluff the rice and divide between two bowls. Spoon the chicken, broccoli and sauce alongside or over it, then scatter the prepared green onion tops over each serving.

Want more detail? See the temperature guide.