Teriyaki Chicken With Coconut Rice & Bok Choy
It has been way too long since I have shared a recipe post with you, especially a dinner one! Whenever I post a photo of this meal anywhere online, I always get lots of messages asking for the recipe! So today I thought I would finally share it with you. It is definitely one of our favourite week day meals. We absolutely love Chinese and Japanese food and this Teriyaki Chicken is the perfect takeaway alternative. It’s very simple and fairly quick to whip up. One of those perfect midweek dinners that doesn’t take too much effort but still tastes absolutely delicious! If you are really pushed for time then you could even use microwave coconut rice instead of cooking your own.
INGREDIENTS (SERVES FOUR)
- 8 x Skinless and boneless chicken thighs
- 1 Tbsp of runny honey
- 3 Tbsp of Soy Sauce
- 2 Tbsp of fresh ginger, finely chopped (or lazy ginger)
- 2 x Garlic cloves, finely chopped (or again, use lazy garlic)
- Bok Choy (Alternatively you can use broccoli or spinach which is much cheaper and easier to find!)
- 1 Mug full of basmati Rice
- 6 Tbsp of powdered coconut (I have used desiccated before and this works fine also)
- 3 Tbsp of cashew nuts, roughly chopped (Optional)
- Boil the kettle in preparation for your rice. Add a splash of oil to a saucepan on a medium heat. When hot add in your mug of rice and stir to make sure the rice is coated with the oil. Then add two mugs full of boiling water and add to the pan, stir well. Place a lid on the pan and when it begins to boil reduce the heat and put on a timer for 7 minutes. Once the 7 minutes is up, remove from the heat but keeping the lid firmly on and put on another timer for a further 7 minutes.
- Put a good non stick frying pan onto a medium to high heat and toast your cashews. Watch them VERY closely and toss frequently as then can burn very easily. Once toasted, remove from the heat and set aside.
- Prepare the chicken by cutting into very thin slices. Then add 1 tbsp of olive oil to your non stick frying pan on a high heat. Once the oil is almost spitting, add your chicken to the pan to brown it off. Try not to overcrowd the pan and cook in two batches if needed.
- While your chicken is browning and your rice is cooking, prepare your teriyaki sauce. Simply mix the honey, soy sauce, garlic and ginger together in a bowl with 1 tbsp of water.
- Once your chicken is browned off add the teriyaki sauce to the pan and continue to cook for five or so minutes.
- Add your bok choy to the pan and cook for a further couple of minutes, until the bok choy has wilted nicely.
- Fluff up your pan of rice with a fork and serve topped with the teriyaki chicken and a sprinkle of toasted cashews! ENJOY.
Please do let me know if you make it by sending me a photo over on Instagram – I am @lifewithmrslee!