Careme

Instructions

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1. 1.

   Cut 12 ounces chicken thighs into 1-inch pieces and season with 1/4 teaspoon kosher salt. Trim and halve 8 ounces organic green beans, mince 3 garlic cloves, finely grate 1 tablespoon peeled ginger, thinly slice 1 jalapeño pepper, and tear 0.5 ounce basil; keep each prepared component separate beside the stove.

2. 2.

   Rinse 3/4 cup jasmine rice. Combine it in a saucepan with 1 1/4 cups water and 1/4 teaspoon kosher salt; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.

3. 3.

   Juice 1 lime into a small bowl and whisk in 1 tablespoon low-sodium soy sauce, 1 tablespoon fish sauce, 2 teaspoons light brown sugar, and 1 teaspoon cornstarch until smooth.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add the prepared 12 ounces chicken thighs in one layer and cook for 5 to 6 minutes, turning occasionally, until browned and cooked to 165°F; transfer to a clean plate.

5. 5.

   Heat 1 tablespoon neutral cooking oil in the same skillet over high heat. Add the prepared 8 ounces organic green beans, 3 garlic cloves, 1 tablespoon peeled ginger, and 1 jalapeño pepper; stir-fry for 3 to 4 minutes, until the beans are bright and crisp-tender.

6. 6.

   Return the cooked chicken to the skillet, pour in the prepared sauce, and stir-fry for 1 to 2 minutes, until glossy and thickened. Fold in the prepared 0.5 ounce basil and cook for 30 seconds, just until wilted.

7. 7.

   Fluff the cooked 3/4 cup jasmine rice and divide it between two bowls, then spoon the finished stir-fry over the top and serve immediately.