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Days like today make me so happy. Not for personal reasons, but out of pure pride for our amazing team. Something that Rachel and I started as a small pandemic hobby in our kitchen has turned into a truly amazing thing. Our team, pardon my language, is a close-knit, rag-tag crew of complete BADASSES. We have so many different experiences and backgrounds, yet all of our ideas come together into a perfectly cohesive operation. Shout out to our amazing crew. Show these people some love in your emails and on instagram, it’s not just me and Rachel who deserve all the credit. We couldn’t do this without them. Tonight’s dinner exemplifies teamwork- each chef made their own component today, and I kind of let them have free reign- with my only instruction being to follow the menu, and make it nice. I am so impressed, and so proud. Feel like the kids are growing up. Enough of my gushing, you already know what it is. Get in there!
For the coconut curry chicken:
Warm the chicken in a small saucepot over medium heat for 3-4 minutes, stirring to prevent sticking. Once it’s hot, set it aside til everything else is ready. Chicken goes on the bowl last!
For the bamboo sticky rice:
To be honest, best way to warm this is in the microwave for 2 minutes. But you can also use a saucepot with a splash of water. Bring the water a simmer, add the rice, stir, and cover for 2-3 minutes over low heat.
For the broccoli and bok choy:
I’d recommend warming these under the broiler on high for about three minutes to get some nice caramelization. You can do them together or separate, don’t matter!
To assemble your bowls:
Start with the rice, add some veggies, and then ladle the chicken and all that saucy goodness on top. Don’t forget to drizzle the roasted peanut sauce all over everything. That sauce is literally my favorite part about the whole dinner. Besides the bok choy. And maybe the broccoli… oh, and the rice… and the chicken… it’s all great!
