Glazed Teriyaki Chicken

Name: Glazed Teriyaki Chicken with Bok Choy and Coconut Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 24 ounce Chicken Breasts; 1.5 cup Basmati Rice; 4 unit Baby Bok Choy; 2 ounce Cashew Pieces; 4 clove Garlic; 2 thumb Ginger; 14 ounce Coconut Milk; 1 jar Honey; 2 jar Soy Sauce Jar; 2 tablespoon Sesame Seeds; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Bok Choy and Coconut Rice

Recipe Development TeamPublished on April 18, 2016

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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, slightly sweet coconut milk, this rice has been given a little upgrade.

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Chicken Breasts

1.5 cup

Basmati Rice

4 unit

Baby Bok Choy

2 ounce

Cashew Pieces

(Contains: Tree Nuts)

4 clove

Garlic

2 thumb

Ginger

14 ounce

Coconut Milk

(Contains: Tree Nuts)

1 jar

Honey

2 jar

Soy Sauce Jar

(Contains: Soy, Wheat)

2 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories676 kcal

Energy (kJ)2828.4 kJ

Fat20 g

Saturated Fat8 g

Carbohydrate72 g

Sugar9 g

Dietary Fiber4 g

Protein52 g

Sodium810 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

•Pot

•Peeler

•Bowl

•Large Pan

Instructions

Cook the rice: In a small pot, bring the coconut milk, 1 cup water, and a pinch of salt to a boil. Add the basmati rice, cover, and reduce to a low simmer for 15-20 minutes, until tender. Set aside, covered, until the rest of the meal is ready.

Wash and dry all produce. 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, then mince or grate 4 teaspoons ginger. Cut the chicken into thin strips.

Make the teriyaki sauce: In a small bowl, combine the soy sauce, ginger, garlic, honey, and 2 Tablespoons water.

Heat a large drizzle of olive 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 to the pan and cook for 1-2 minutes per side, until golden brown. Remove from the pan and set aside.

Heat another large drizzle of olive oil in the same pan over medium heat. Add the bok choy to the pan and cook, tossing for 3-4 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, for 1-2 minutes.

Plate and serve: Serve the glazed teriyaki chicken on a bed of coconut rice and sprinkle with the cashew pieces and sesame seeds. Enjoy!