Careme

Instructions

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

1. 1.

   Cut 12 ounces boneless skinless chicken thighs into thin, bite-size strips. Toss with 1/2 teaspoon fine sea salt and set aside while you prepare the other components; this reduced presalt allows for the salty stir-fry sauce.

2. 2.

   Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare and cook the stir-fry while the rice cooks.

3. 3.

   Core and thinly slice 12 ounces organic green cabbage into roughly 1/4-inch-wide ribbons. Mince 3 cloves organic garlic. Pick the leaves and tender tips from 1/2 ounce Thai basil, discarding tough stems.

4. 4.

   Cut 1 medium lime in half. Squeeze 1 tablespoon juice into a small bowl and cut the unused portion into serving wedges. Make the stir-fry sauce by adding:

   • 2 teaspoons soy sauce
   • 1 teaspoon fish sauce
   • 1 teaspoon brown sugar
   • 1/4 teaspoon crushed red pepper flakes

   Add 2 tablespoons water and stir until the sugar dissolves.

5. 5.

   Heat a large skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, then spread the seasoned chicken in a single layer. Cook for 6–8 minutes, turning occasionally, until browned and nearly cooked through. Transfer to a clean plate.

6. 6.

   Add 1 tablespoon neutral cooking oil to the skillet, followed by the sliced cabbage. Stir-fry for 4–6 minutes, until lightly browned at the edges but still crisp. Add the minced garlic and stir-fry for 30 seconds.

7. 7.

   Return the chicken and its juices to the skillet. Add the stir-fry sauce and toss for 2–3 minutes, until it lightly coats everything and the chicken reaches 175°F. Turn off the heat and fold in the prepared Thai basil just until wilted.

8. 8.

   Fluff the rice and divide between two plates. Spoon the chicken and cabbage alongside it, drizzle with the skillet juices and serve with the lime wedges.

Want more detail? See the temperature guide.