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!

Tags:
Chef's Choice
Allergens:
Cashews

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Shanghai Bok Choy

2 unit(s)

Garlic, cloves

30 g

Ginger

1 unit(s)

Coconut Milk

¾ cup

Basmati Rice

2 tbsp

Soy Sauce

2 unit(s)

Honey

1 tbsp

Cornstarch

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

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Nutrition Values

Calories560 kcal
Fat12 g
Saturated Fat2.5 g
Carbohydrate64 g
Sugar1 g
Dietary Fiber1 g
Protein46 g
Cholesterol125 mg
Sodium80 mg
Trans Fat0 g
Potassium700 mg
Calcium30 mg
Iron2.3 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.

Instructions

PREP
1

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.

COOK COCONUT RICE
2

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.

MAKE TERIYAKI SAUCE
3

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.

COOK CHICKEN
4

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.

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 and bok choy leaves. Cook, stirring often, until sauce is slightly thickened, 2-3 min.

FINISH AND SERVE
6

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.