Teriyaki Chicken
with Coconut Rice and Toasted Cashews
Japanese food can be pretty dangerous stuff. For thrill seekers out there, Fugu is a well-known delicacy which, if prepared incorrectly, can kill a rhinoceros within minutes. Chefs train for years to prepare the fish in just the right way, but they always leave just enough poison on each piece to numb the lips. Apparently diners enjoy the brush with death. We’re glad to say that 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
2
Pak Choi
2
Garlic Clove
8
British Chicken Thighs
3
Coconut Powder
350
Basmati Rice
2
Ginger
1.5
Honey
3
Soy Sauce
(Contains Cereals containing gluten, Soya)
40
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
700
Water
Nutritional information
Utensils
Instructions
Boil the water (amount specified in ingredient list) in a pot in preparation for the rice. Chop the bok choy in half and then thinly slice it. Peel and chop the garlic (or use a garlic press if you have one). Cut the chicken into very thin slices.
Stir a pinch of salt and the coconut powder into your boiling water. Add the rice to the pot, 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 frying pan (you can use the one you toasted your cashews in - no need to wash!) 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, add a splash of oil to another frying pan on high heat until it is almost smoking. Add your chicken to the pan in two batches, and cook for 2-3 mins until browned. Tip: Cooking it in batches will mean the pan isn’t overcrowded, so the meat will brown instead of stewing.
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. Tip: Your chicken is cooked when it is no longer pink in the middle.
Fluff up your rice with a fork and serve with your teriyaki chicken and a sprinkling of toasted cashew nuts.
