Careme

Instructions

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1. 1.

   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.

2. 2.

   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.

3. 3.

   Cut 12 ounces chicken thighs into 1-inch pieces and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat; add the pieces in one layer and cook for 5 to 6 minutes, turning occasionally, until browned and cooked to 165°F. Transfer them to a clean plate.

4. 4.

   Trim and halve 8 ounces organic green beans, mince 3 garlic cloves, finely grate 1 tablespoon peeled ginger, and thinly slice 1 jalapeño pepper. Heat 1 tablespoon neutral cooking oil in the same skillet over high heat; stir-fry the prepared vegetables and aromatics for 3 to 4 minutes, until bright and crisp-tender.

5. 5.

   Return the browned pieces to the skillet, pour in the prepared sauce, and stir-fry for 1 to 2 minutes, until glossy and thickened.

6. 6.

   Tear 0.5 ounce basil into the skillet and toss for 30 seconds, just until wilted. Fluff the cooked grains, divide them between two bowls, and top with the finished stir-fry.