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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Bok choy de Shanghai
2 pièce(s)
Gousses d'ail
30 g
Gingembre
1 pièce(s)
Lait de coco
¾ tasse(s)
Riz basmati
2 cs
Sauce soya
2 pièce(s)
Miel
1 cs
Fécule de maïs
28 g
Noix de cajou, hachées
(Contient Noix de cajou Peut contenir Soya, Sulfites, Blé, Oeuf, Lait, Moutarde, Arachides, Sésame)
Informations nutritionnelles
Instructions
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 2 tsp ginger. Pat chicken dry with paper towel, then season with salt and pepper.
In a medium pot, combine coconut milk and 2 cups water. 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. Set aside.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the chicken. Cook, stirring often, until golden and cooked through, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining chicken.
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.