Glazed Teriyaki Chicken
with Bok Choy and Coconut Rice
Glazed Teriyaki Chicken
Sticky-sweet chicken glazed with savory teriyaki, served alongside tender bok choy and fragrant coconut rice for a comforting, flavor-packed dinner.
Ingredients
For 4 servings
- 4 unit Baby Bok Choy
- 1.5 cup Basmati Rice
- 2 ounce Cashew Pieces
- 24 ounce Chicken Breasts
- 14 ounce Coconut Milk
- 4 clove Garlic
- 2 thumb Ginger
- 1 jar Honey
- 2 tablespoon Sesame Seeds
- 2 jar Soy Sauce Jar
Additional Ingredients
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
Asian
PDF
DifficultyEasy
Total Time25m
Calories676
Protein52g
Carbs72g
Fat20g
Tags:
Protein Smart
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For a soy-free version, use coconut aminos in place of soy-based seasoning and check that any glaze ingredients are soy-free. For a tree-nut-free plate, skip the cashews and finish with toasted sesame seeds or pumpkin seeds for crunch.
What to serve with it
Serve with a crisp cucumber salad or steamed edamame to balance the sweet-savory glaze. Extra lime wedges, sliced scallions, or a light chili oil on the side add freshness and a bit of heat without crowding the plate.
