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About the Dish

  • Brown Rice

    Brown Rice

  • PeachDish Salt

    PeachDish Salt

  • Ginger


  • Garlic


  • Shallot


  • Kombu Kelp

    Kombu Kelp

  • Carrot


  • Bok Choy

    Bok Choy

  • Edamame


  • Tamari



In a small saucepan with a lid combine rice, 2 3/4 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
Season all sides of chicken with 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Peel ginger, and cut into 6 or 7 pieces. Mince 1 or 2 pieces (you’ll need 1 teaspoon minced ginger). Peel 2 garlic cloves; mince 1 clove, and crush the other. Peel, halve and thinly slice shallot. Peel carrot, and remove stem. Halve carrot lengthwise; thinly slice crosswise at an angle. Halve bok choy lengthwise and remove root end. Cut bok choy into bite-size pieces.
In a saucepan combine chunks of ginger (reserve minced ginger for later), crushed garlic clove, half of sliced shallot, kombu and 2 1/2 cups water. Place pan on high heat, and bring to a simmer. Turn heat off, and allow broth to steep.
Place a skillet over medium-high heat. Add 1 1/2 teaspoons cooking oil. When oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken to a bowl, and cover with a plate to keep warm.
Rinse and/or wipe out skillet. Place over high heat. Add remaining 1 1/2 teaspoons cooking oil. When oil is shimmering add carrot. Cook 2 minutes, stirring frequently. Add bok choy, and cook 2-3 minutes more, stirring frequently.
Add minced garlic and minced ginger, remaining shallot and edamame. Reduce heat to medium, and cook 3-4 minutes, stirring frequently. Remove pan from heat.
Using a fine strainer, strain the broth into a bowl or large measuring cup (discard solids). Stir in tamari. Slice chicken against the grain.
Divide rice and bok choy mixture between 2 bowls. Top with sliced chicken. Pour broth in bowls around the vegetables. Enjoy!