The sweet and savoury combination of soy, honey and ginger makes for a delicious glaze over this juicy chicken. As for this slightly sweet rice infused with coconut milk, it’s a rich tasty side as you’ve never had it before.
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/ Serving 5 people
/ Serving 5 people
free range chicken thighs
baby bok choy
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Finely grate the ginger (unpeeled). Cut the free-range chicken thigh into 2 cm chunks. Roughly chop the baby bok choy. Trim the ends of the snow peas.
Rinse the Jasmine rice well. Bring the rice, the coconut milk and the water (check the ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Stir through the salt (use suggested amount) and cover with a lid to keep warm.
While the rice is cooking, combine the soy sauce, honey, ginger and 1 tbs of warm water in a small bowl. Set aside.
Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Cook 1/2 of the chicken for 4-5 minutes, or until golden and cooked through. Set aside on a plate and repeat with the remaining chicken. TIP: Cooking the chicken in batches stops it from stewing in the pan.
Return the large pan to a high heat and add the baby bok choy and snow peas. Cook for 2-3 minutes, or until wilted. Return the chicken to the pan and add the teriyaki sauce. Cook for 1 minute, or until the chicken and veggies are coated in the sauce. Remove from the heat.
Divide the coconut rice between bowls and top with the teriyaki chicken. Sprinkle over the roasted cashews.