Teriyaki Chicken
with Coconut Rice and Bok Choy
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...
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.
Ingredients
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
(Contains Cereals containing gluten, Soya)
25
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
300
Water
Nutritional information
Utensils
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.
Fluff up the rice with a fork and serve it with your teriyaki chicken and a sprinkling of cashew nuts. Enjoy!
