About the Dish

1 Edward & Sons Not Chick'n Bouillon Cube
3/4 cup Jasmine Rice
2 packets Tamari
2 tablespoons White Wine Vinegar
1 tablespoon Sesame Oil
8 ounces Chicken Breast
6 ounces Carrot
8 ounces Baby Bok Choy
3 cloves Garlic
1/2 ounce Ginger
1/4 teaspoon PeachDish Salt
Per Serving
Calories 560
Total Fat 17 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 980 mg
Total Carbohydrates 66 g
Dietary Fiber 5 g
Sugar 6 g
Protein 34 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Cream Ale

A truly American style of beer is the cream ale. Normally adjuncts like rice and corn added to the malt are looked down upon. Adjuncts get a bad rap because the macro brewers view them as a way to produce the cheapest beer possible. The correct view of an adjunct is another source of flavor. Cream ales use adjuncts to produce soft, easy-drinking beer which is the perfect accompaniment to this chicken stir fry.

Folle Blanc, Languedoc, France

HB Picpoul de Pinet – this white wine is made from the region’s signature grape. A subtle hint of pepper and refreshing acidity make for cool summer sipping. Ripe citrus flavors round out the profiles of ginger, garlic, and tamari.


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!