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Glazed Teriyaki Chicken

Glazed Teriyaki Chicken

with Bok Choy and Coconut Rice

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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 NutsSoyWheat

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

1.5 cup

Basmati Rice

4 unit

Baby Bok Choy

2 ounce

Cashew Pieces

(ContainsTree Nuts)

4 clove

Garlic

2 thumb

Ginger

14 ounce

Coconut Milk

(ContainsTree Nuts)

1 jar

Honey

2 jar

Soy Sauce Jar

(ContainsSoy, Wheat)

2 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2828.384 kJ
Calories676 kcal
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
Utensilsarrow down iconarrow down icon
Pot
Peeler
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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.

6

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