HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Chicken
Teriyaki Chicken

Teriyaki Chicken

with Coco-Nutty Rice and Bok Choi (F)

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Japanese food can be pretty dangerous stuff. For thrill seekers out there, Fugu is a well-known delicacy which, if prepared incorrectly, can kill a rhinoceros within minutes. Chefs train for years to prepare the fish in just the right way, but they always leave just enough poison on each piece to numb the lips. Apparently diners enjoy the brush with death. We’re glad to say that teriyaki is neither dangerous, nor will it take you years to master.

Tags:Family Friendly
Allergens:NutsCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

400 grams

Basmati Rice

6 unit(s)

Chicken Thigh

3 unit(s)

Pak Choi

3 tbsp

Cashew Nuts


2 tbsp

Coconut Powder

1 unit(s)

Garlic Clove

2 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tbsp


2 tbsp


Not included in your delivery




Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2204.9680000000003 kJ
Energy (kcal)527 kcal
Fat15.0 g
of which saturates6.0 g
Carbohydrate53 g
of which sugars0.0 g
Protein45 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Boil 600ml of water in a pot. Chop the root from the bok choy and separate the individual leaves. Place the flat side of a large knife on the garlic and press down firmly to release the skin. Peel and chop the garlic finely. Finally, very thinly slice the chicken.


Stir ½ tsp of salt and the 2 tbsp of coconut powder into the boiling water. Add the rice and place a lid on the pan. Cook on the lowest heat for 10 mins and then leave off the heat for 10 mins. Don’t peek under the lid until 20 mins are up.


Put a non-stick pan on medium-high heat and toast the cashew nuts. LH: Watch your nuts like a sheepdog watching its flock, because they can burn really easily. Remove them from the pan and keep to the side for later


Peel the piece of ginger using the edge of a spoon. Now finely dice up the peeled ginger.


To make the teriyaki sauce, simply mix the honey, garlic, soy sauce and ginger together thoroughly in a bowl with 2 tbsp of water.


Heat 1 tbsp of olive oil in a nonstick pan on high heat until it is almost smoking. Cook the chicken in four batches for a couple of minutes to brown it off. Tip: Cooking it in batches will mean the pan isn’t overcrowded, so the meat will brown off instead of stewing


Put all the chicken into the pan and add in the teriyaki sauce. Continue to cook for a couple of mins before adding in the bok choy. After another 2 mins, the bok choy should have wilted and you’re ready!


Fluff up the rice with a fork and serve with the chicken and a sprinkling of toasted cashew nuts.