Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
3/4 cup Jasmine Rice
1 small Yellow Onion
1/2 cup Coconut Milk
3 tablespoons Spice Blend
10 ounces Baby Bok Choy
1 pat Butter
Per Serving
Calories 647
Total Fat 25 g
Saturated Fat 15 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 99 mg
Sodium 674 mg
Total Carbohydrates 72 g
Dietary Fiber 7 g
Sugar 4 g
Protein 37 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Prepare your mise en place: Peel onion, and slice thinly. Cut bok choy and into bite-size pieces. Cut chicken into 1-inch pieces.
2
Season chicken with a total 1/2 teaspoon PeachDish Salt. Set chicken aside at room temperature. Place 1 1/2 cups water in a small saucepan. Bring to a boil, add 1/2 teaspoon kosher salt, and stir in rice. Reduce heat to low, cover and simmer 15 minutes, or until water is fully absorbed. Remove from heat and let stand, covered, about 10 minutes.
3
While rice is cooking, heat a large sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When the oil is shimmering, add the chicken pieces. Cook without turning or moving until brown on the bottom, 2-3 minutes. Turn and brown on the second side, 1-2 minutes. Remove to a plate.
4
Add onion to the pan, and cook while stirring 2 minutes. Reduce heat to low, and add coconut cream. Fill coconut cream bottle with water, shake well, and add liquid to pan. Fill bottle with water a second time, shake well, and add liquid to pan. Add Sweet Curry spice. Add chicken and any resting juices. Bring to a simmer, cover and cook 6-8 minutes.
5
Stir in bok choy. Cover and cook until bok choy becomes crisp-tender, 4-5 minutes. Taste and adjust seasoning as desired with kosher salt.
6
Fluff butter into rice with a fork. Spoon rice onto 2 plates, and top with curry. Enjoy!