Weronika Górak

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Ingredients

• ¼ cup soy sauce, plus more if needed
• 2 tablespoons honey
• 1 tablespoon finely grated fresh ginger
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 4 scallions, trimmed and cut into 2-inch lengths, white and light-green pieces separated from dark greens
• 1 white onion, halved and thickly sliced
• 3 medium carrots (about ½ pound), thinly sliced on the bias in coins
• 2 garlic cloves, sliced
• 2 bird's-eye or serrano chiles, thinly sliced (reduce for less heat or omit entirely)
• 2 tablespoons fermented black beans (douchi), optional, chopped
• Steamed rice, for serving

How to make it

Whisk the soy, honey and grated ginger together first, then halve each thigh and cut it into thin strips across the grain — this is the trick that keeps the chicken tender. The strips go into the marinade for about fifteen minutes while I prep the veg.

Coconut oil in a hot skillet, chicken in (careful, it spits), and I let it sit long enough to pick up some colour before stirring. Once it's caramelised in patches, in go the onion, carrots, garlic, the white parts of the scallions and the chiles. A few minutes more — the carrots should still have bite.

If the pan looks dry I splash in a little water and scrape up the sticky bits. Scallion greens last, a taste for salt (a bit more soy if needed), and it's done. I serve it over rice.

For exact measurements and Ashley's full method, please use the original recipe on NYT Cooking ↗.