Chicken Stir-Fry with Baby Bok Choy, Carrots & Brown Basmati Rice

Dinner and a movie is a classic combination. That is why Turner Classic Movies has partnered with PeachDish to bring you delicious menus inspired by some of the greatest movies ever made. This June we offer meals inspired by some of the iconic Hollywood musicals spotlighted in TCM’s Mad About Musicals!, airing all day Tuesdays and Thursdays throughout the month. The Chicken Stir-Fry is the perfect accompaniment to Funny Girl, airing Thursday, June 28th at 8:00pm ET on TCM. It surprised virtually no one when Barbara Streisand’s movie debut came in the film of her defining Broadway hit, Funny Girl. Purportedly a biography of singer and comedian Fanny Brice, it became even more of a one-woman show on film than it was on stage, with Streisand appearing in nearly every scene and singing nearly every song. At a time when roadshow musicals were begging their decline, Funny Girl ran and ran, with Streisand fans an impassioned a group of repeat viewers. During a 1967 interview, Streisand admitted to adoring Chinese cuisine and that she could order a complete meal in the language, a skill that she picked up working in a Chinese restaurant during her teen years. Spiked with a classic combination of ginger, garlic and tamari, this simple recipe is a quick, delicious way to prepare seasonal vegetables and juicy chicken that will satisfy everyone at the dinner table. Whole grain brown basmati provides a nutty base for sweet and savory seasoned vegetables, while strips of tender chicken breast add an extra layer of lean protein to complete the dish.

Prep Time: 15 Min Cook Time: 45 Min No Added Gluten SuperFood Series

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



• 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.
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.
In a small bowl, whisk together vinegar, sesame oil and tamari.
• 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.
• 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.
Stir in chicken and tamari mixture.
• Fluff rice with fork. Divide between 2 bowls. • Top with chicken and vegetables. Enjoy!