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
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and bouillon cube. • When water boils, reduce heat to medium-low. Cover and cook until all liquid has been absorbed and rice is tender, about 40 minutes. • Remove from heat, leaving covered until ready to serve.
2
MISE EN PLACE • Thinly slice carrot at an angle. • Halve bok choy lengthwise; cut into bite-size pieces, keeping stems and leaves separate. • Peel and mince garlic. • Peel and mince ginger. • Thinly slice chicken.
3
In a small bowl, whisk together vinegar, sesame oil and tamari.
4
• Season chicken with 1/4 teaspoon PeachDish Salt. • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook, stirring, until chicken is opaque throughout, 4-5 minutes. • Transfer chicken to a plate.
5
• To skillet, add 1 teaspoon cooking oil. Toss in carrots and bok choy stems. Cook, stirring, until stems are tender, about 3 minutes. • Add bok choy leaves, garlic and ginger. Cook, stirring, until leaves are wilted, 2-3 minutes.
6
Stir in chicken and tamari mixture.
7
• Fluff rice with fork. Divide between 2 bowls. • Top with chicken and vegetables. Enjoy!

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