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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

    Tamari

  • White Wine Vinegar

    White Wine Vinegar

  • Sesame Oil

    Sesame Oil

  • Chicken Breast

    Chicken Breast

  • Carrot

    Carrot

  • Baby Bok Choy

    Baby Bok Choy

  • Garlic

    Garlic

  • Ginger

    Ginger

  • PeachDish Salt

    PeachDish Salt

METHOD

1
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.
2
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.
3
In a small bowl, whisk together tamari, rice wine vinegar and sesame oil. Set aside.
4
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.
5
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.
6
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.
7
Divide the rice between 2 bowls, and top with chicken and vegetables. Enjoy!