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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
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.
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.
Meanwhile, in a small bowl, combine soy sauce, ginger, garlic, cornstarch, honey and 2 tbsp water (dbl for 4ppl). Set aside.
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.
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.
Fluff rice with a fork and season with salt. Divide rice between plates and top with glazed teriyaki chicken. Sprinkle over cashews.