Teriyaki Chicken

Name: Teriyaki Chicken with Coconut Rice and Bok Choy
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 300 Water; 1 Pak Choi; 1 Garlic Clove; 4 British Chicken Thighs; 1.5 Coconut Powder; 150 Basmati Rice; ½ Ginger; ¾ Honey; 1.5 Soy Sauce; 25 Cashew Nuts

with Coconut Rice and Bok Choy

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Japanese food can be pretty dangerous stuff. Thrill seekers pay a fortune to eat fugu, a fish which, if prepared incorrectly, is deadly poisonous! Chefs train for years to learn right way - the trick is to leave just enough poison on each piece to numb the lips but without causing any other adverse effects! We're glad to say that today's Japanese special of teriyaki is neither dangerous, nor will it take you years to master...

Allergens:

Cereals containing gluten

•Soya

•Nuts

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Pak Choi

Garlic Clove

British Chicken Thighs

1.5

Coconut Powder

150

Basmati Rice

Ginger

Honey

1.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

300

Water

Nutritional information

Energy (kJ)3335 kJ

Energy (kcal)797 kcal

Fat29 g

of which saturates13 g

Carbohydrate72 g

of which sugars9 g

Protein59 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Large Frying Pan

•Bowl

•Lid

•Grill Pan

Instructions

Put a large saucepan of water (amount specified in the ingredient list) on to boil for the rice. Remove the root from the bok choy and then cut widthways into thin slices. Peel and grate the garlic and ginger (or use a garlic press). Tip: You can use a teaspoon to peel the ginger. Just scrape at the skin with the edge of the spoon. Cut the chicken into very thin slices.

Stir a pinch of salt and the coconut powder into your pan of boiling water. Add the rice and cover with a lid (or some foil). Cook for 10 mins, then remove from the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up! To make the teriyaki sauce, simply mix the garlic, ginger, honey and soy sauce together in a bowl with a splash of water.

Put a frying frying pan on medium-high heat. Add the cashews (no oil). Toast until beginning to brown, 2-3 mins, shaking the pan occasionally. Tip: Watch the nuts carefully because they can burn really easily. When done, remove from the pan and set aside.

Put the pan back on high heat and add a splash of oil. When it is almost smoking, add the chicken (fry in two or more batches). Cook for 5-7 mins until brown. Tip: Cooking it in batches will mean the pan isn’t overcrowded, so the chicken will brown instead of stewing.

Once the chicken is nicely browned, reduce the heat to medium and add the bok choy to the pan along with a pinch of salt and a grind of black pepper. Cook for a further 2-3 mins. Add the teriyaki sauce. Stir together. Cook for a final 2-3 mins. Tip: The chicken is cooked when it is no longer pink in the middle.