Malaysian Turmeric Stir-Fried Chicken with Broccoli Kit

What You Get

Ground turmeric

Thin-cut chicken breast (see note)

Broccoli di ciccio

Shallot

Jalapeño pepper

Garlic

Cooked white rice

What You'll Need

Vegetable oil

Salt

Step 1

In a medium bowl, stir together 2 teaspoons turmeric and 1 tablespoon vegetable oil. Season the chicken with salt, then add to the turmeric oil and toss to coat. Set aside to marinate.

Step 2

Cut the broccoli into bite-size pieces. Slice the shallot and jalapeño. (If you want less heat, use only half the jalapeño.) Chop 2 cloves of garlic.

Step 3

In a wok or large frying pan with a lid over medium-high heat, warm 1 tablespoon vegetable oil. Add the chicken, and cook undisturbed until browned and nearly firm, about 2 minutes per side. Transfer the chicken to a plate to rest, 5 minutes. Slice across the grain into ½-inch pieces.

Step 4

Meanwhile, add 1 tablespoon vegetable oil to the pan, then add the broccoli and shallot. Season with salt and toss to coat in the oil. Add ⅓ cup water, cover, and steam until the broccoli is tender-crisp, 3 to 4 minutes. Uncover, add the jalapeño and garlic, and stir-fry until the water has evaporated. Return the chicken and any accumulated juices to the pan and stir-fry until the chicken is no longer pink, 30 seconds more. Season to taste with salt.

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions

Step 6

Heap the rice on plates, spoon the turmeric chicken and broccoli over, and serve warm.