Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and reduce to a gentle simmer. Cook for 40–45 minutes, until tender and the water is absorbed; add 2 tablespoons water if it becomes dry before tender. Remove from the heat and let stand, covered, for 5 minutes.

2. 2.

   While the rice cooks, cut 12 ounces chicken breast across the grain into 1/2-inch-thick strips. Toss with 3/4 teaspoon fine table salt and refrigerate while preparing the vegetables.

3. 3.

   Wash 8 ounces bok choy thoroughly, separate the stems from the leaves, and slice both into bite-size pieces, keeping them separate. Scrub 6 ounces carrots and cut into thin matchsticks. Finely grate 1 tablespoon ginger and mince 2 garlic cloves, keeping the aromatics separate from the vegetables.

4. 4.

   Juice 1 medium lime to obtain 2 tablespoons juice. Stir together the ginger-lime dressing:

   • 2 tablespoons lime juice
   • 1 teaspoon of the grated ginger
   • 1 teaspoon soy sauce
   • 1 teaspoon honey
   • 1/4 teaspoon crushed red pepper flakes

   Set aside for finishing the bowls.

5. 5.

   When the rice has about 15 minutes left, heat 2 teaspoons neutral cooking oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until lightly browned and the thickest piece reaches 165°F. Add the minced garlic and the remaining 2 teaspoons grated ginger during the final 30 seconds, stirring to prevent scorching. Transfer the ginger-garlic chicken to a clean plate and rest while cooking the vegetables.

6. 6.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared carrots and bok choy stems with 1/2 teaspoon fine table salt. Stir-fry for 3 minutes, then add 2 tablespoons water, cover, and cook for 2 minutes. Uncover, add the prepared bok choy leaves, and toss for 1–2 minutes, until wilted and the stems are crisp-tender.

7. 7.

   Fluff the brown rice and divide between two bowls. Arrange the vegetables and ginger-garlic chicken over the rice, spoon the ginger-lime dressing over both bowls, and serve.

Want more detail? See the temperature guide.