Teriyaki Chicken
with Coco-Nutty Rice and Bok Choy
- Nuts
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
HelloFresh Trivia Alert: According to the World Health Organisation, Japan has the longest life expectancy in the world. Whilst we’d like to think this is directly attributable to the joy of karaoke (a favourite pastime at the Fresh Farm) it may also have a lot to do with a diet which relies far less on red meat, dairy and processed foods. We’re working hard to give you a perfectly balanced diet to give Japan a run for their money!
Ingredients
2
Pak Choi
1
Garlic Clove
4
British Chicken Thighs
3
Coconut Powder
1
Basmati Rice
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)
Utensils
Instructions
Boil a 350ml water in a pot (in preparation 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.
Add your rice to the pot along with the coconut powder, cover with a tight lid and cook on low for 10 mins, then rest off the heat for 10 mins. Don’t peek under the lid until 20 mins are up! Tip: It doesn’t matter if you don’t finish cooking everthing else before the rice is ready...it will wait!
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 two 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.
