About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Jasmine Rice

    Jasmine Rice

  • Onion

    Onion

  • Coconut Milk

    Coconut Milk

  • Sweet Curry Spice Blend

    Sweet Curry Spice Blend

  • Baby Bok Choy

    Baby Bok Choy

METHOD

1
MISE EN PLACE • Peel, halve and thinly slice onion. Measure 1 cup (save any extra onion for another use). • Halve bok choy lengthwise. Cut into bite-size pieces. • Cut chicken into 1-inch pieces.
2
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
3
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
4
While rice cooks: • Place a sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on the bottom, 2-3 minutes. • Flip chicken. Cook without disturbing until browned on other side. • Transfer to a plate.
5
• Add onion to pan. Cook, stirring, until onion begins to become translucent, about 2 minutes. • Reduce heat to low. Stir in coconut milk and 3/4 cup water. • Add sweet curry spice blend (use less if you prefer a mild dish) and chicken with its resting juices. • When curry simmers, cover pan. Cook 6-8 minutes.
6
• Stir in bok choy. Cover, and cook until bok choy is crisp-tender, 4-5 minutes. • Taste and adjust seasoning as desired with PeachDish Salt.
7
• Fluff rice with a fork. Divide between 2 bowls. • Top with curry, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER