Teriyaki Chicken
with Coco-Nutty Rice and Bok Choi (F)
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.
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 war 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.
Ingredients
400
Basmati Rice
6
Chicken Thighs
3
Pak Choi
3
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
2
Coconut Powder
1
Garlic Clove
2
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Honey
2
Ginger
Not included in your delivery
Salt
Olive Oil
Nutritional information
Utensils
Instructions
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.
