Glazed Teriyaki Chicken
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Glazed Teriyaki Chicken

Glazed Teriyaki Chicken

with Bok Choy and Coconut Rice

Did someone say sticky chicken? The sweet and savoury combination of soy, honey, ginger and garlic makes a delicious teriyaki glaze. The glazed chicken is plated over a steamy bed of coconut rice with pops of bok choy. Cashews finish this dish off with a satisfying crunch!

Allergens:
Soy
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Chicken Breast Tenders

227 g

Shanghai Bok Choy

6 g

Garlic

30 g

Ginger

165 mL

Coconut Milk

¾ cup

Basmati Rice

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tbsp

Honey

1 tbsp

Cornstarch

(Contains Sulphites)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3222 kJ
Calories770 kcal
Fat27 g
Saturated Fat16 g
Carbohydrate81 g
Sugar16 g
Dietary Fiber1 g
Protein49 g
Cholesterol185 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Box Grater
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl
Large Non-Stick Pan

Instructions

1 PREP
1

Before starting, wash and dry all produce. Separate bok choy leaves and stems, then cut into 1-inch pieces. Peel, then mince or grate garlic. Peel, then finely grate 1 tsp ginger (dbl for 4ppl). Pat chicken dry with paper towel, then season with salt and pepper.

2 COOK COCONUT RICE
2

In a medium pot, combine coconut milk and 1 cup water (dbl for 4ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Add rice. Cover and cook, until liquid is absorbed, 12-15 min.

3 MAKE TERIYAKI SAUCE
3

Meanwhile, in a small bowl, combine soy sauce, ginger, garlic, cornstarch, honey and 2 tbsp water (dbl for 4ppl). Set aside.

4 COOK CHICKEN
4

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then chicken. Cook, stirring often, until golden and cooked through, 4-5 min.** (NOTE: Cook chicken tenders in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate and set aside.

5 ASSEMBLE STIR-FRY
5

When chicken is done, using the same pan, add bok choy stems. Cook, stirring often, until tender-crisp, 1-2 min. Add teriyaki sauce, bok choy leaves and chicken. Cook, stirring often, until sauce is slightly thickened and chicken is warmed through, 2-3 min.

6 FINISH AND SERVE
6

Fluff rice with a fork and season with salt. Divide rice between plates and top with glazed teriyaki chicken. Sprinkle over cashews.

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