4 chicken thighs

1½ teaspoons olive oil

1 ounce (or more to taste) snow peas

¼ small white onion

1 garlic clove

½ cup chicken broth

2 tablespoons walnut crumbs

¼ teaspoon (or to taste) chili sauce or other hot sauce

½ cup cooked rice, using Basic Cooked Long-Grain Rice recipe (page 95)

• Wash the chicken thighs and pat dry. Remove the skin and any large pieces of fat.

• Heat the olive oil in a deep-sided frying pan. Add the chicken thighs and cook over medium heat until browned on both sides. Transfer to a plate covered with a paper towel to drain. Do not clean out the frying pan.

• While the chicken is cooking, wash the snow peas, blanch, and drain (see Appendix A for blanching instructions). Peel and chop the onion. Smash, peel, and chop the garlic.

• Add the onion and garlic to the frying pan. Cook over low heat until the onion is tender. Add the chicken broth, walnut crumbs, and chili sauce. Increase heat to medium to medium-high and bring to a boil, stirring constantly. Add the snow peas.

• Add the chicken thighs. Reduce heat to medium low, cover, and simmer for about 15 minutes, stirring occasionally. Make sure the thighs are fully cooked. Prepare the rice while the chicken is cooking. Serve hot.

Rice Types

Ever wonder what the difference is between long-grain, medium, and short-grain rice? It all comes down to starch. Long-grain rice has more of a type of starch called amylase, which makes it fluff up nicely. At the other end, short-grain rice has a starch called amolypectin, which makes it sticky. Medium-grain rice is a combination of short and long grain.