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About the Dish

  • Brown Basmati Rice

    Brown Basmati Rice

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • White Wine Vinegar

    White Wine Vinegar

  • Sesame Oil

    Sesame Oil

  • Tamari


  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Carrot


  • Baby Bok Choy

    Baby Bok Choy

  • Garlic


  • Ginger



Make the rice: In a small saucepan with a lid combine rice, 1 3/4 cups water and bouillon cube. Place over high heat. When water comes to a boil cover, reduce heat to a simmer, and cook until all liquid has been absorbed, and rice is tender, 40-45 minutes.
Prepare your mise en place: Thinly slice carrot on the diagonal. Halve bok choy lengthwise, and cut 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 vinegar, sesame oil and tamari. Set aside.
Season chicken with 1/4 teaspoon PeachDish Salt. Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, add chicken. Quickly sauté, stirring frequently, until cooked through, 4-5 minutes. Transfer chicken to a plate.
To the same hot skillet, add 1 teaspoon cooking oil. Toss in carrots and bok choy stems. Cook, stirring frequently, 3 minutes. Add bok choy leaves, garlic and ginger. Cook, stirring, 2 - 3 minutes more.
Return chicken to skillet with the vegetables, and stir in tamari mixture. Stir well to distribute the sauce and heat the chicken through.
Fluff rice with fork. Divide rice between 2 bowls, and top with chicken and vegetables. Enjoy!