Glazed Teriyaki Chicken
with Baby Bok Choy and Coconut Rice
The sweet and savoury combination of soy, honey, ginger, and garlic makes for a delicious glaze over juicy chicken and bok choy. Infused with rich, slightly sweet coconut milk, this rice has been given a little upgrade.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breast Tenders
227 g
Basmati Rice
16 unit
Bok Choy, chopped
1 can
Coconut Milk
56 g
Cashews
(Contains Tree nuts, Peanuts)
20 g
Garlic
30 g
Ginger
3 tbsp
Honey
¼ cup
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Trim and discard the root end from the bok choy, then separate the leaves. Mince or grate the garlic. Peel, then mince or grate 2 tsp ginger. Slice the chicken tenders into 1/4-inch pieces.
Cook the rice: In a medium pot, combine the coconut milk and 2 cup salted water. Bring to a boil. Add the rice. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
Make the teriyaki sauce: Meanwhile, in a small bowl, combine the soy sauce, ginger, garlic, honey, cornstarch and 2 tbsp water.
Cook the chicken: Season the chicken with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring often, until the chicken is golden-brown, 4-5 min.
Add the bok choy to the chicken. Cook, stirring often, until tender-crisp, 1-2 min. Add the teriyaki sauce. Increase the heat to medium-high and cook, stirring, until the sauce is slightly thickened, 1-2 min.
Finish and serve: Serve the glazed teriyaki chicken on a bed of coconut rice and sprinkle with the chopped cashews. Enjoy!
