Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry brown rice. Place in a small saucepan with 1 3/4 cups water and 1/2 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

2. 2.

   Cut 8 oz chicken breast crosswise into 1/2-inch-thick strips. Season with 1/2 teaspoon fine sea salt and refrigerate while preparing the vegetables.

3. 3.

   Wash 1 lb bok choy carefully between the stalks, then cut the stalks into 1/2-inch pieces and the leaves into broad strips, keeping them separate. Scrub 4 oz carrots and cut into thin matchsticks.

4. 4.

   Make the ginger-sesame sauce by stirring together:

   • 1 tablespoon finely grated ginger
   • 2 teaspoons diced garlic
   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons toasted sesame oil

   Keep the sauce beside the stove.

5. 5.

   When the rice has about 15 minutes left, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 5–7 minutes, turning occasionally, until lightly browned and the thickest strip reaches 165°F. Transfer to a clean plate.

6. 6.

   Add the prepared carrots and bok choy stalks to the same skillet with 2 tablespoons water and 1/2 teaspoon fine sea salt. Cook for 4–5 minutes, stirring, until crisp-tender. Add the prepared bok choy leaves and cook for 1–2 minutes, until wilted.

7. 7.

   Return the cooked chicken to the skillet and add the ginger-sesame sauce. Toss over medium heat for 1 minute, just until fragrant and everything is coated.

8. 8.

   Fluff the rested brown rice and divide between two bowls. Arrange the chicken and vegetables over the rice, spoon over the skillet juices, and finish with 2 teaspoons sesame seeds.

Want more detail? See the temperature guide.