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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Jasmine Rice

    Jasmine Rice

  • Tamari


  • White Wine Vinegar

    White Wine Vinegar

  • Sesame Oil

    Sesame Oil

  • Chicken Breast

    Chicken Breast

  • Carrot


  • Baby Bok Choy

    Baby Bok Choy

  • Garlic


  • Ginger


  • PeachDish Salt

    PeachDish Salt


In a small saucepan with a lid, combine rice, 1 1/2 cups water and bouillon cube. Place over high heat. When liquid comes to a boil, cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 15-18 minutes. Fluff with fork, and cover with lid to keep warm.
While rice cooks, prepare your mise en place: Thinly slice carrots on the diagonal, discarding the tops. Cut bok choy in half lengthwise; cut crosswise into bite-size pieces, keeping leaves and stems separate. Peel and mince garlic. Peel and finely mince ginger. Slice chicken into thin strips.
In a small bowl, whisk together tamari, rice wine vinegar and sesame oil. Set aside.
Season chicken with a total 1/4 teaspoon PeachDish Salt. Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken strips. Cook, stirring frequently, until chicken is cooked through, 4-5 minutes. Transfer chicken to a plate.
To the same hot skillet, add 1 teaspoon cooking oil. Add carrots and bok choy stems. Cook, stirring frequently, 3 minutes. Add bok choy leaves, garlic and ginger, and cook, stirring, 2 - 3 minutes more.
Return the chicken to the skillet with the vegetables, and stir in tamari mixture. Stir well to distribute the sauce and heat the chicken through.
Divide the rice between 2 bowls, and top with chicken and vegetables. Enjoy!