Sesame Ginger Chicken Stir-Fry

Name: Sesame Ginger Chicken Stir-Fry
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g white rice rinsed; 360 ml water for cooking rice; 2 g fine salt divided; 45 ml soy sauce; 15 ml honey; 15 ml rice vinegar; 8 g cornstarch mixed with sauce; 10 ml toasted sesame oil for sauce and finishing; 30 ml water for cornstarch slurry; 15 g fresh ginger finely grated; 3 cloves garlic cloves minced; 600 g boneless skinless chicken thighs cut into 2.5 cm pieces; 6 g fine salt divided; 2 g ground black pepper divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 300 g broccoli florets cut into bite-size florets; 180 g carrots cut into thin matchsticks or half-moons; 8 g toasted sesame seeds for garnish; 20 g scallions thinly sliced for garnish

Chicken is seared and glazed with a quick ginger-soy sauce, then tossed with broccoli and carrots and served over steamed rice. The vegetables stay crisp-tender, and the sauce clings to both the chicken and rice.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g white rice rinsed
360 ml water for cooking rice
2 g fine salt divided
45 ml soy sauce
15 ml honey
15 ml rice vinegar
8 g cornstarch mixed with sauce
10 ml toasted sesame oil for sauce and finishing
30 ml water for cornstarch slurry
15 g fresh ginger finely grated
3 cloves garlic cloves minced
600 g boneless skinless chicken thighs cut into 2.5 cm pieces
6 g fine salt divided
2 g ground black pepper divided
20 ml neutral oil divided
10 ml neutral oil divided
300 g broccoli florets cut into bite-size florets
180 g carrots cut into thin matchsticks or half-moons
8 g toasted sesame seeds for garnish
20 g scallions thinly sliced for garnish

Instructions

Start the rice: combine the rinsed rice, 360 ml water, and 2 g of the salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, and cook until the water is absorbed, about 15 minutes. The rice is tender and the surface looks dry with small steam holes; no free water remains.
While the rice cooks, whisk the soy sauce, honey, rice vinegar, cornstarch, sesame oil, 30 ml water, grated ginger, and minced garlic in a small bowl. The sauce is smooth and the cornstarch is fully dissolved.
Season the chicken with the remaining 6 g salt and 2 g black pepper. Heat 20 ml neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, stirring only occasionally, until browned and nearly cooked through, 5 to 7 minutes. The chicken is opaque, lightly browned, and reads at least 74°C at the thickest pieces.
Add the remaining 10 ml neutral oil, broccoli, and carrots. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and bright. Broccoli is vivid green and the carrots have softened slightly but still have bite.
Pour in the sauce and toss for 1 to 2 minutes until it thickens and coats the chicken and vegetables. If it tightens too quickly, splash in a little of the rice cooking water, 1 tablespoon at a time, from the pot before draining. The sauce looks glossy and clings to the stir-fry rather than pooling.
Fluff the rice and divide it among four bowls. Spoon the stir-fry over the rice and top with sesame seeds and scallions if using. Each serving has rice underneath and evenly coated chicken and vegetables on top.