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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Shanghai Bok Choy
6 unit(s)
Garlic, cloves
30 g
Ginger
1 unit(s)
Coconut Milk
¾ cup
Basmati Rice
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 unit(s)
Honey
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
56 g
Cashews, chopped
(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
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 cut lengthwise into 1/2-inch slices. 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.