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!
Shanghai Bok Choy
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Cashews, chopped(ContainsTree Nut/Noix, Peanut/Cacahuète)
Salt and Pepper*
Before starting, wash and dry all produce. Peel ginger using a spoon's edge — you'll be able to manoeuvre around the knobbly bits more easily! Separate bok choy leaves then plunge into cool water to easily rinse away any grit. Separate bok choy leaves and stems, then cut into 1-inch pieces. Peel, then finely grate 1 tsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with salt and pepper.
Combine coconut milk and 1 cup water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low and add rice. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, combine soy sauce, ginger, garlic, cornstarch, honey and 1/4 cup water (dbl for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, stirring often, until golden and cooked through, 4-5 min.** (TIP: Don't overcrowd the pan; cook chicken in two batches, if needed, using 1 tbsp oil per batch!) Remove pan from the heat. Transfer chicken to a plate and cover to keep warm.
When chicken is done, using the same pan, add bok choy stems. Cook, stirring often, until tender-crisp, 1-2 min. Add teriyaki sauce and bok choy leaves. Cook, stirring often, until sauce is slightly thickened, 2-3 min.
Fluff rice with a fork and season with salt. Divide rice and between plates. Top with chicken. Spoon teriyaki sauce and bok choy over chicken. Sprinkle over cashews.