Careme

Instructions

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1. 1.

   Prepare 12 ounces bok choy by cutting the stems crosswise into 1-inch pieces and roughly chopping the leaves; keep the stems and leaves separate.

2. 2.

   Thinly slice 2 green onions, separating the white and green parts. Mince 2 garlic cloves and grate 1 tablespoon peeled ginger.

3. 3.

   Rinse 3/4 cup dry jasmine rice until the water is nearly clear. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Morton 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.

4. 4.

   While the rice cooks, slice 12 ounces chicken breast across the grain into 1/4-inch strips. Toss the chicken with:

   • 1/2 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Shaoxing wine or dry sherry
   • 1 teaspoon cornstarch
   • 1 teaspoon neutral cooking oil

   Let the marinated chicken stand for 10 minutes while you make the sauce.

5. 5.

   Whisk together the stir-fry sauce:

   • 1 tablespoon oyster sauce
   • 1/2 tablespoon low-sodium soy sauce
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon cornstarch
   • 1/4 cup water

   Set the sauce aside.

6. 6.

   Heat a wok or large skillet over high heat. Add 2 teaspoons neutral cooking oil, followed by the marinated chicken in one layer. Sear for 1 minute, then stir-fry for 3 to 4 minutes, until lightly browned and the thickest pieces reach 165°F. Transfer the chicken to a clean plate.

7. 7.

   Return the wok to high heat and add 1 tablespoon neutral cooking oil. Add the prepared garlic, ginger, scallion whites, and bok choy stems; stir-fry for 2 minutes. Add the bok choy leaves and stir-fry for 1 to 2 minutes, until vivid green and just wilted.

8. 8.

   Stir the prepared sauce, pour it into the wok, and return the cooked chicken. Toss for 1 to 2 minutes, until the glaze bubbles and coats the chicken and bok choy.

9. 9.

   Fluff the cooked rice and divide it between two shallow bowls. Spoon the chicken and bok choy stir-fry over the rice, garnish with the scallion greens, and serve immediately.

Want more detail? See the temperature guide.