Careme

Instructions

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1. 1.

   Slice 12 ounces chicken breast into thin strips and toss with 3/4 teaspoon table salt. Let it stand while you prepare the vegetables.

2. 2.

   Cut 10 ounces broccoli into small florets and thinly slice 1 red bell pepper.

3. 3.

   Mince 2 cloves garlic and grate 1 teaspoon ginger root.

4. 4.

   Make the sauce by stirring together:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon honey
   • 1 teaspoon toasted sesame oil

   Set aside.

5. 5.

   Bring 3/4 cup water to a boil in a small saucepan. Stir in 1/2 cup dry rice and 1/8 teaspoon table salt. Cover, reduce to low, and simmer for 15 minutes; turn off the heat and leave covered for 5 minutes.

6. 6.

   While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Spread the chicken in one layer and cook, turning once, for 4–5 minutes, until it reaches 165°F. Transfer to a plate.

7. 7.

   Add 2 teaspoons neutral cooking oil to the skillet. Stir-fry the broccoli and pepper with 1/4 teaspoon table salt for 3 minutes. Add 2 tablespoons water, cover for 2 minutes to crisp-tender the broccoli, then uncover and stir in the prepared garlic and ginger for 30 seconds.

8. 8.

   Return the chicken to the skillet, add the sauce, and toss for about 1 minute until everything is coated and hot.

9. 9.

   Fluff the rice and divide it between two plates. Spoon the chicken and vegetables alongside it.

Want more detail? See the temperature guide.