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Glazed Teriyaki Chicken with Baby Bok Choy and Coconut Brown Rice

Glazed Teriyaki Chicken with Baby Bok Choy and Coconut Brown Rice

Sticky teriyaki chicken pairs with tender baby bok choy and fragrant coconut brown rice for a savory-sweet dinner that feels both comforting and fresh.

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Ingredients

For 2 servings

  • 8 ounce unit Baby Bok Choy
  • ¾ cup Brown Rice
  • 1 ounce Cashews
  • 12 ounce Chicken Breasts
  • 1 cup Coconut Milk
  • 2 clove Garlic
  • 1 thumb Ginger
  • 1 tablespoon Honey
  • 1 ounce Sesame Seeds
  • 6 teaspoon Soy Sauce

Additional Ingredients

  • 1 tablespoon Olive Oil
Glazed Teriyaki Chicken with Baby Bok Choy and Coconut Brown Rice
Asian
PDF
DifficultyEasy
Total Time35m
Calories870
Protein52g
Carbs105g
Fat27g
Tags:
Gluten-freeProtein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🌱Soy🌾Wheat

Swaps and substitutions

For a soy-free version, use coconut aminos in place of soy sauce and keep the rest of the flavors the same. For a nut-free or lower-allergen plate, leave out cashews and use toasted seeds instead; for vegan, swap chicken for tofu or tempeh.

What to serve with it

Serve with a crisp cucumber salad, steamed edamame, or simple miso soup to balance the sweet-savory glaze. For a bigger dinner, add extra greens or a light citrusy slaw to brighten the rich coconut rice.

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