Teriyaki Chicken with Coco-Nutty Rice and Bok Choy
Nutrition per serving
| Calories | 881 kcal |
| Protein | 85 g |
| Carbs | 49.5 g |
| Fats | 36.6 g |
| Saturated Fat | 11.6 g |
| Monounsaturated Fat | 11 g |
| Polyunsaturated Fat | 4.5 g |
| Sugars | 6.7 g |
| Fiber | 3.7 g |
| Sodium | 1,150 mg |
Ingredients
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Garlic | |
| Chicken Thigh | |
| Basmati Rice | |
| Cashew Nuts | |
| Ginger | |
| Honey | |
| Soy Sauce (tamari) | |
| Olive Oil | |
| Desiccated Coconut |
Preparations
1. Remove the root from the bok choy and separate the leaves.
1. Remove the root from the bok choy and separate the leaves.
2. Peel/finely chop the garlic.
3. Finely slice the chicken.
4. Peel/finely dice the ginger.
Cooking Instructions
1. Bring 175ml of water to boil. Add the rice with the coconut, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time). Fluff up the rice with a fork to separate the grains.
1. Bring 175ml of water to boil. Add the rice with the coconut, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time). Fluff up the rice with a fork to separate the grains.
2. Place the cashew in pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Remove to a bowl and set aside.
3. To make the teriyaki sauce, in a small bowl, mix together the honey, soy sauce, garlic and a tsp of water.
4. In a non-stick pan, heat ½ a tbsp of olive oil over high heat. Add the chicken and cook for a few minutes until golden before adding the sauce and continue to cook for a minute. Add the bok choy and cook for a final 1-2 minutes until the bok choy wilts.
5. Serve the chicken on top of the rice with the toasted cashew nuts sprinkled over the top.