Glazed Teriyaki Chicken with Baby Bok Choy and Coconut Brown Rice

Name: Glazed Teriyaki Chicken with Baby Bok Choy and Coconut Brown Rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 12 ounce Chicken Breasts; ¾ cup Brown Rice; 8 ounce Baby Bok Choy; 1 ounce Cashews; 2 clove Garlic; 1 thumb Ginger; 1 cup Coconut Milk; 1 tablespoon Honey; 6 teaspoon Soy Sauce; 1 ounce Sesame Seeds; 1 tablespoon Olive Oil

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The sweet and savory combination of soy, honey, ginger, and garlic makes for a delicious glaze over juicy chicken and bok choy. Infused with rich and slightly sweet coconut milk, this is brown rice like you’ve never had it.

Tags:

Gluten-free

Allergens:

Tree Nuts

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

¾ cup

Brown Rice

8 ounce

Baby Bok Choy

1 ounce

Cashews

(Contains: Tree Nuts)

2 clove

Garlic

1 thumb

Ginger

1 cup

Coconut Milk

(Contains: Tree Nuts)

1 tablespoon

Honey

6 teaspoon

Soy Sauce

(Contains: Soy, Wheat)

1 ounce

Sesame Seeds

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories870 kcal

Energy (kJ)3640 kJ

Fat27 g

Saturated Fat10 g

Carbohydrate105 g

Sugar27 g

Dietary Fiber5 g

Protein52 g

Sodium848 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.

Utensils

•Lid

•Pot

•Knife

•Small Bowl

•Large Pan

Instructions

PDF

Cook the coconut rice: In a small pot, bring 1 cup coconut milk (we sent more), 1/2 cup water, and a pinch of salt to a boil. Add the brown rice, cover, and reduce to a low simmer for 25-30 minutes, until tender. Set aside, covered, until the rest of the meal is ready.

Prep the ingredients: Trim and discard the root end from the bok choy, then thinly slice the white parts, leaving the green leaves whole. Mince or grate the garlic. Peel and mince or grate about 2 teaspoons ginger. Cut the chicken into thin strips.

Make the teriyaki sauce: In a small bowl, combine the soy sauce, ginger, garlic, 1 tablespoon honey, and 1 tablespoons water.

Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Working in batches, add the chicken strips to the pan and cook for 1-2 minutes per side, until golden brown. Set aside.

Heat another drizzle of oil in the same pan over medium heat. Add the bok choy to the pan and cook, tossing, for 4-5 minutes, until tender. Season with salt and pepper.

Return the chicken to the pan along with the teriyaki sauce. Increase the heat to medium-high and toss until the sauce is thickened, 1-2 minutes.

Serve the teriyaki chicken on a bed of coconut brown rice and sprinkle with the cashews and sesame seeds. Drizzle any remaining sauce over the plate and enjoy!