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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Filets de poitrines de poulet
227 g
Riz basmati
16 pièce(s)
Bok choy, haché
1 boîte(s)
Lait de coco
56 g
Noix de cajou
(Contient Noix, Arachides)
20 g
Ail
30 g
Gingembre
3 cs
Miel
¼ tasse(s)
Sauce soja
(Contient Soya, Sulfites, Blé)
1 cs
Fécule de maïs
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!