Instructions

01
Combine the jasmine rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let sit, covered, for 10 minutes. Fluff before serving.
02
In a medium bowl, whisk together 2 tablespoons soy sauce, cornstarch, lemon zest (reserve juice), and half the garlic. Add sliced chicken thighs and toss to coat. Let marinate for 10 minutes while you prep the rest.
Herb says
Cornstarch gives the chicken that velvety, restaurant-style tenderness. Science in action.
03
In a small bowl, combine lemon juice, remaining 1 tablespoon soy sauce, chicken broth, sugar, and the white parts of the scallions. Stir to dissolve the sugar. Set aside.
04
Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon oil and swirl to coat. When the oil is shimmering, add the marinated chicken in a single layer. Stir-fry for 3 to 4 minutes until the chicken is mostly cooked and lightly browned, then transfer to a plate.
05
Return the wok to high heat and add the remaining 1 tablespoon oil. Add the remaining garlic and stir-fry for 20 seconds until fragrant, then pour in the lemon-soy mixture. Bring to a simmer, scraping up any browned bits.
06
Return the chicken (and any juices) to the pan. Stir-fry for 1 to 2 minutes until the chicken is cooked through and the sauce is glossy and slightly thickened.
Herb says
That quick simmer lets everything emulsify for the classic stir-fry sheen, no bottled glop here.
07
Remove from heat. Stir in half the green scallion tops. Taste and adjust seasoning with salt and pepper as needed.
08
Serve chicken and sauce over fluffed jasmine rice. Garnish with remaining scallion greens.

HERB

Stir-Crazy Citrus

Ingredients

Instructions