Teriyaki Chicken

Stir a pinch of salt and the coconut powder into your pot of boiling water. Add the rice, cover with a lid and cook for 10 mins, then remove the pot from the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Put a non-stick frying pan on medium-high heat and toast the cashew nuts (no oil necessary!). 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 ginger using the edge of a spoon. Now finely chop your peeled ginger or use a grater.

To make the teriyaki sauce, simply mix your garlic, ginger, honey and soy sauce together thoroughly in a bowl with a splash of water.

Add a splash of oil to your now empty frying pan on medium heat and add your bok choy along with a pinch of salt and a good grind of black pepper. Cook for 5-7 mins until soft.

In the meantime, put another frying pan on high heat with a splash of oil. When it’s almost smoking add your chicken to the pan in two batches, and cook for 2-3 mins each until browned. Tip: Cooking it in batches will mean the pan isn’t overcrowded, so the meat will brown instead of stewing. Tip: Your chicken is cooked when it is no longer pink in the middle.

Turn the heat down to medium, put all your chicken back into the pan and add your teriyaki sauce. Continue to cook for 2-3 mins. When your bok choy is ready, add it to your chicken and stir everything together.