Teriyaki 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!