This bright, flavorful dish highlights one of our favorite summer ingredients: fresh peach, which we’re adding along with honey and spicy chile paste to make our coconut milk broth. The dish gets a savory base from crispy-skinned chicken, which creates a layer of fond in the pan that you’ll use to cook the rest of the ingredients.
Ingredients
Ingredients
- 2 Boneless, Skin-On Chicken Breasts
- 1/2 c Jasmine Rice
- 1 3/4 Light Coconut Milk
- 1 Peach
- 2 Scallions
- 2 Garlic
- 10 oz Baby Bok Choy
- 1 tbsp Honey
- 1 tbsp Sambal Oelek
- 1 tbsp Rice Vinegar
- 1 1-Inch Piece Ginger
Instructions
Instructions
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. In a bowl, combine the sliced white bottoms of the scallions and chopped garlic and ginger. Cut off and discard the root end of the bok choy; roughly chop the stems and leaves, keeping them separate. Pit and small dice the peach.
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
Cook the chicken:
While the rice cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.
Start the broth:
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the scallion, garlic, and ginger mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Add the chopped bok choy stems, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened.
Finish the broth & serve your dish:
Add the chopped bok choy leaves and diced peach to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves are wilted. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and finished broth. Garnish with the sliced green tops of the scallions. Enjoy!