Careme

Instructions

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1. 1.

   Cut 12 ounces boneless skinless chicken thighs into thin, bite-size strips. Toss with 1/2 teaspoon fine sea salt, 2 teaspoons cornstarch and 1 tablespoon water. Set aside while preparing the other components; the salt is moderated because the sauce also supplies seasoning.

2. 2.

   Core 1 large red bell pepper, about 8 ounces, and cut into 1-inch squares. Cut 1/2 medium yellow onion, about 4 ounces, into thin wedges and separate the layers. Finely chop 2 garlic cloves, keeping them separate from the vegetables.

3. 3.

   Rinse 3/4 cup dry long-grain white rice. Put it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce the heat to low. Cook for 18 minutes, then remove from the heat and leave covered for 5 minutes. Cook the stir-fry while the rice simmers.

4. 4.

   Whisk the sauce together in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon oyster sauce
   • 1 teaspoon cornstarch
   • 1/2 teaspoon sugar
   • 1/8 teaspoon ground white pepper
   • 1/3 cup water
5. 5.

   Heat a large wok or 12-inch skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, then spread the chicken into a single layer. Cook undisturbed for 2 minutes, then stir-fry for 3–4 minutes, until lightly browned and nearly cooked through. Transfer to a clean plate.

6. 6.

   Add 1 tablespoon neutral cooking oil to the same pan. Add the prepared pepper and onion and stir-fry for 3–4 minutes, until lightly blistered but still crisp. Add the chopped garlic and stir-fry for 30 seconds.

7. 7.

   Return the chicken and its juices to the pan. Stir the sauce again and pour it in. Toss and simmer for 1–2 minutes, until glossy and the chicken reaches 165°F. If the sauce becomes too thick, loosen it with 1 tablespoon water.

8. 8.

   Fluff the rice and divide between two plates. Spoon the chicken, colorful vegetables and glossy sauce alongside, and serve immediately.

Want more detail? See the temperature guide.