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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

    Tamari

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Carrot

    Carrot

  • Baby Bok Choy

    Baby Bok Choy

  • Garlic

    Garlic

  • Ginger

    Ginger

METHOD

1
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.
2
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.
3
In a small bowl, whisk together vinegar, sesame oil and tamari. Set aside.
4
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.
5
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.
6
Return chicken to skillet with the vegetables, and stir in tamari mixture. Stir well to distribute the sauce and heat the chicken through.
7
Fluff rice with fork. Divide rice between 2 bowls, and top with chicken and vegetables. Enjoy!