Step 1
Place hen in a medium pot. Add roughly 3 cups of chilly water (or sufficient to totally cowl the hen by 1 to 2 inches) to the pan, together with onion and kosher salt. Warmth the pan over medium warmth.
Step 2
As soon as the water reaches a low boil, flip the hen utilizing tongs, scale back the warmth to low, and canopy the pan with a lid. Let simmer, coated, for roughly 6 minutes, then verify the inner temperature by inserting an instantaneous thermometer into the thickest a part of the hen breast. If the temperature reads 165°, flip off the warmth and let the hen sit within the pan for a few minutes earlier than transferring it to a reducing board. Let it relaxation on the reducing board for no less than 5 minutes earlier than slicing. If the inner temperature reads lower than 165°, proceed cooking, checking the inner temperature each 60 seconds. (Notice that cooking time could take longer relying on the thickness of the hen breast used.)
Step 3
Whereas the hen rests, warmth one other pan over medium warmth. As soon as the pan is scorching, add oil, coating the pan evenly. Subsequent, add cabbage, ginger, garlic, and a pair of Tbsp. of stir-fry sauce to the pan. Sauté, stirring often, till the cabbage begins to char barely, about 10 to 12 minutes.
Step 4
Whereas the cabbage cooks, break off half of the jasmine rice within the pouch and warmth in a bowl within the microwave for two minutes. (Whereas this steering will differ from the directions on the pouch, it’s most popular to heating up plastic within the microwave.) As soon as heated, the jasmine rice may have a consistency like that of sticky rice.
Step 5
Reduce the hen into skinny quarter-inch slices and divide it, together with the sticky rice, sautéed cabbage, and carrot ribbons, between two plates. High every portion with a further Tbsp. of stir-fry sauce, chopped cashews, scallions, sesame seeds, and lime juice. Add sriracha for an additional kick, if desired.
