Careme

Instructions

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1. 1.

   Rinse 2/3 cup dry brown rice. Place in a small saucepan with 1 1/3 cups water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer gently for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Complete the other components while the rice cooks.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry, unfold them, and season both sides with 1/2 teaspoon Diamond Crystal kosher salt. Let stand for 10 minutes while preparing the vegetables; the soy glaze will provide additional seasoning.

3. 3.

   Wash 1 pound bok choy thoroughly, especially between the stems. Cut the stems into 1/2-inch pieces and the leaves into wide ribbons, keeping them separate. Scrub 6 ounces carrots and cut into thin diagonal slices. Peel and finely grate 1 ounce ginger, and mince 2 cloves garlic.

4. 4.

   Mix the glaze in a small bowl:

   • 2 tablespoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon honey
   • All the grated ginger
   • All the minced garlic

   Stir in 2 tablespoons water.

5. 5.

   When the rice has about 20 minutes left, heat 1 teaspoon neutral cooking oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 165°F. Transfer to a clean plate and rest for 5 minutes.

6. 6.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the sliced carrots, bok choy stems, and remaining 1/4 teaspoon Diamond Crystal kosher salt. Stir-fry for 2 minutes, then add 2 tablespoons water, cover, and cook for 3 minutes. Uncover, add the bok choy leaves, and toss for 1–2 minutes, until wilted and the stems are crisp-tender. Transfer the vegetables to a bowl.

7. 7.

   Pour the glaze into the empty skillet and simmer over medium heat for 1–2 minutes, stirring, until fragrant and slightly reduced. Slice the rested chicken across the grain, return it and its resting juices to the skillet, and toss briefly to coat.

8. 8.

   Fluff the brown rice and divide between two bowls. Arrange the vegetables alongside, top with the sliced chicken, and spoon the warm ginger glaze over the chicken and rice.

Want more detail? See the temperature guide.