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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.

Ethan Mick

with Bok Choy & Jasmine Rice

Seared Chicken in Coconut-Peach Broth

Boneless, Skin-On Chicken Breasts

Jasmine Rice

Light Coconut Milk

Peach

Scallions

Garlic

Baby Bok Choy

Honey

Sambal Oelek

Rice Vinegar

1-Inch Piece Ginger

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**.

Prepare the ingredients:

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 rice:

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.

Cook the chicken:

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.

Start the broth:

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!