Step 1
Place chicken in a medium pot. Add approximately 3 cups of cold water (or enough to fully cover the chicken by 1 to 2 inches) to the pan, along with onion and kosher salt. Heat the pan over medium heat.
Step 2
Once the water reaches a low boil, flip the chicken using tongs, reduce the heat to low, and cover the pan with a lid. Let simmer, covered, for approximately 6 minutes, then check the internal temperature by inserting an instant thermometer into the thickest part of the chicken breast. If the temperature reads 165°, turn off the heat and let the chicken sit in the pan for a couple of minutes before transferring it to a cutting board. Let it rest on the cutting board for at least 5 minutes before slicing. If the internal temperature reads less than 165°, continue cooking, checking the internal temperature every 60 seconds. (Note that cooking time may take longer depending on the thickness of the chicken breast used.)
Step 3
While the chicken rests, heat another pan over medium heat. Once the pan is hot, add oil, coating the pan evenly. Next, add cabbage, ginger, garlic, and 2 Tbsp. of stir-fry sauce to the pan. Sauté, stirring occasionally, until the cabbage starts to char slightly, about 10 to 12 minutes.
Step 4
While the cabbage cooks, break off half of the jasmine rice in the pouch and heat in a bowl in the microwave for 2 minutes. (While this guidance will differ from the instructions on the pouch, it is preferred to heating up plastic in the microwave.) Once heated, the jasmine rice will have a consistency like that of sticky rice.
Step 5
Cut the chicken into thin quarter-inch slices and divide it, along with the sticky rice, sautéed cabbage, and carrot ribbons, between two plates. Top each portion with an additional Tbsp. of stir-fry sauce, chopped cashews, scallions, sesame seeds, and lime juice. Add sriracha for an extra kick, if desired.
