Teriyaki Chicken
with Coco-Nutty Rice and Bok Choy (5 MEAL)
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Brown Basmati Rice
2
Pak Choi
1
Garlic Clove
2
British Chicken Breasts
1.5
Coconut Powder
2
Cashew Nuts
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
1
Ginger
½
Honey
1.5
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
Salt
Pepper
Utensils
Instructions
Boil a large pot of water for your rice. Chop the root from your bok choy and separate the individual leaves. Place the flat side of a large knife on your garlic and press down firmly to release the skin. Peel and chop the garlic finely. Finally, very thinly slice your chicken.
Stir ½ tsp of salt and the coconut powder into the boiling water. Rinse the brown rice in a sieve under running water for 30 seconds. Once the water has come to a rapid boil add the rice and cook for 25 mins. Tip: Boil it on high heat otherwise the cooking time will be longer.
Put a non-stick pan on medium-high heat and toast the cashew nuts. Tip: 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 your teriyaki sauce, simply mix the honey, garlic, soy sauce and ginger together thoroughly in a bowl with 1 tbsp of water.
Heat 1 tbsp of olive oil in your non-stick pan on high heat until it is almost smoking. Cook your chicken in 2 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 your rice with a fork and serve with your chicken and a sprinkling of toasted cashew nuts.
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