Careme

Instructions

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1. 1.

   Cut 12 ounces boneless skinless chicken thighs across the grain into 1/4-inch-thick strips. Toss with 1/4 teaspoon fine table salt, 2 teaspoons cornstarch and 2 teaspoons water. Set aside while preparing the vegetables; this modest presalting leaves room for the salty sauce.

2. 2.

   Core 1 large green bell pepper (about 6 ounces) and cut into 1-inch pieces. Cut 1/2 medium yellow onion (about 4 ounces) into thin wedges and separate the layers. Peel and finely chop 2 garlic cloves, keeping them separate.

3. 3.

   Rinse 1/2 cup dry jasmine rice and drain. Combine in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 5 minutes. Prepare the stir-fry while the rice cooks.

4. 4.

   Whisk the sauce together in a small bowl:

   • 1 tablespoon oyster sauce
   • 2 teaspoons soy sauce
   • 1 teaspoon cornstarch
   • 1/2 teaspoon ground black pepper
   • 1/3 cup water

   Stir again just before adding it to the skillet.

5. 5.

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

6. 6.

   Add the remaining 2 teaspoons neutral cooking oil to the skillet. Add the prepared pepper and onion with 1/4 teaspoon fine table salt. Stir-fry for 3–4 minutes, until the edges begin to brown but the pepper stays crisp. Add the prepared garlic and stir for 30 seconds.

7. 7.

   Return the chicken and its juices to the skillet. Stir the sauce, pour it in and toss for 2–3 minutes, until glossy and the chicken reaches 165°F. If the sauce becomes too thick, stir in 1 tablespoon water.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the chicken, peppers and glossy sauce alongside, keeping the bright green pepper visible on top.

Want more detail? See the temperature guide.