Name: Teriyaki Chicken with Bok Choy, Cashews & Coconut Rice
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 24 baby bok choy; 1 ½ cups basmati rice; 0.375 cup cashews, roasted unsalted; 0.68 kg chicken breasts, boneless skinless; 1 ½ (398 ml) cans coconut milk; 9 cloves garlic; 3 (2 ½ cm) pieces ginger root; black pepper; cornstarch; honey; salt; soy sauce; virgin coconut oil

Teriyaki Chicken with Bok Choy, Cashews & Coconut RiceTeriyaki Chicken with Bok Choy, Cashews & Coconut Rice — a 30-minute dinner recipe with 13 ingredients, serving 6.Ingredients

24 baby bok choy

1 ½ cups basmati rice

0.375 cup cashews, roasted unsalted

0.68 kg chicken breasts, boneless skinless

1 ½ (398 ml) cans coconut milk

9 cloves garlic

3 (2 ½ cm) pieces ginger root

black pepper

cornstarch

honey

salt

soy sauce

virgin coconut oil

Instructions

Heat a medium saucepan over high heat. Add coconut milk, water, and salt and bring to a boil.

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.

Peel and mince the garlic. Peel and mince or grate the ginger.

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.

Preheat a skillet over medium-high heat.

Cut the chicken into bite-sized pieces. Season with salt and pepper.

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. Transfer chicken to a large bowl and cover with foil.

Wash bok choy, trim ends, and chop into 1-inch pieces.

Return the skillet to the heat and add the bok choy; 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. Add the bok choy to the bowl with the chicken and stir until well combined.

To serve, divide the rice between bowls, top with the stir fry, and sprinkle with cashews. Enjoy!

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