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Teriyaki Chicken with Bok Choy, Cashews & Coconut Rice.

  • 8
    baby bok choy
  • ½ cup
    basmati rice
  • ⅛ cup
    cashews, roasted unsalted
  • 0.23 kg
    chicken breasts, boneless skinless
  • ½ (398 ml) can
    coconut milk
  • 3 cloves
    garlic
  • 1 (2 ½ cm) piece
    ginger root
  •  
    black pepper
  •  
    cornstarch
  •  
    honey
  •  
    salt
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    Heat a medium saucepan over high heat. Add coconut milk, water, and salt and bring to a boil.
    ½ (398 ml) can coconut milk
    ⅓ cup water
    ¼ tsp salt
  • 2
    Once the liquid comes to a boil, stir in the rice, and reduce the heat to low. Cover and cook until the rice is tender and all liquid has been absorbed, about 12 minutes.
    ½ cup basmati rice
  • 3
    Peel and mince the garlic. Peel and mince or grate the ginger.
    3 cloves garlic
    1 (2 ½ cm) piece ginger root
  • 4
    In a medium bowl, create a slurry by whisking together water and cornstarch until smooth. Add soy sauce, honey, and the minced garlic and ginger to make the teriyaki sauce.
    1 tsp cornstarch
    1 tbsp water
    1 tbsp soy sauce
    1 tbsp honey
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    Cut the chicken into bite-sized pieces. Season with salt and pepper.
    0.23 kg chicken breasts, boneless skinless
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 7
    Once the skillet is hot, add coconut oil and swirl to coat the bottom. Add the chicken and cook until browned and cooked through, 4-5 minutes.
    2 tsp virgin coconut oil
  • 8
    Wash bok choy, trim ends, and chop into 1-inch pieces.
    8 baby bok choy
  • 9
    Add the bok choy to the skillet; cook, tossing frequently, until the bok choy is wilted and tender, 2-4 minutes. Add the teriyaki sauce. Cook, stirring often, until the sauce is slightly thickened, 2-3 minutes.
  • 10
    To serve, divide the rice between bowls, top with the stir fry, and sprinkle with cashews. Enjoy!
    ⅛ cup cashews, roasted unsalted