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Asian Recipes
Glazed Teriyaki Chicken with Baby Bok Choy and Coconut Brown Rice

Glazed Teriyaki Chicken with Baby Bok Choy and Coconut Brown Rice

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Rated 3.2 / 4out of 5096 ratings
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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 NutsSoy

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

¾ cup

Brown Rice

8 ounce

Baby Bok Choy

1 ounce

Cashews

(ContainsTree Nuts)

2 clove

Garlic

1 thumb

Ginger

1 cup

Lite Coconut Milk

(ContainsTree Nuts)

1 tablespoon

Honey

6 teaspoon

Soy Sauce

(ContainsSoy)

1 ounce

Sesame Seeds

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3640.08 kJ
Calories870 kcal
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
Utensilsarrow down iconarrow down icon
Lid
Pot
Knife
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

cut chicken
cut chicken
2

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 sauce
Make sauce
3

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

cook chicken
cook chicken
4

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.

cook bok choy
cook bok choy
5

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.

6

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.

7

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!