Ab Suite Recipe

Cook rice

Rinse jasmine rice under cold water until the water runs mostly clear. Drain. In a medium saucepan combine 1.5 cups rinsed rice, 2.25 cups water and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork.

Marinate chicken

Cut chicken thighs into 1-inch strips. In a bowl whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/2 tsp sesame oil, 2 tsp minced garlic, 1 tsp grated ginger and 1/4 tsp black pepper. Add chicken, toss to coat, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Sear chicken

Heat a large skillet or wok over medium-high heat and add 1 tbsp neutral oil. Add marinated chicken in a single layer (reserve marinade) and cook without moving 2–3 minutes to brown, then stir and cook another 2–3 minutes until just cooked through (internal temp 165°F/74°C). Transfer chicken to a plate and tent loosely with foil.

Prepare vegetables

While chicken marinates, slice carrot and red pepper, chop scallions, and separate broccoli into small florets. Pat vegetables dry so they sear rather than steam.

Stir-fry vegetables

In the same skillet or wok, add remaining 1 tbsp neutral oil and increase heat to medium-high. Add broccoli and sliced carrot; stir-fry 2–3 minutes until they begin to brown but are still crisp-tender. Add red bell pepper and continue to stir-fry 1 more minute. Season lightly with a pinch of salt.

Make sauce

In a small bowl combine 1/2 cup low-sodium chicken broth, 1 tbsp hoisin sauce, 1 tbsp oyster sauce and the reserved marinade from the chicken. In a separate small cup whisk 1 tsp cornstarch with 1 tbsp water to make a slurry.

Combine everything

Return the seared chicken and any accumulated juices to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until sauce thickens and glazes the chicken and vegetables. Taste and adjust seasoning — add 1/4 tsp red pepper flakes for heat if desired.

Finish and serve

Remove from heat. Divide cooked jasmine rice between two bowls. Top rice with the chicken and vegetable mixture. Garnish with sliced scallions and 1 tsp toasted sesame seeds and serve with lime wedges on the side for squeezing over the dish.