Teriyaki chicken and pak choi with coconut rice

    40 min

    Chicken, pak choi and cashew nuts are stir fried in a delicious homemade teriyaki sauce and served with rice cooked in coconut milk.

    2 people made this

    Serves: 2 

    • Coconut rice
    • 250ml coconut milk
    • 125ml water
    • 150g white rice
    • pinch of salt
    • Teriyaki chicken
    • 2 tablespoons olive oil
    • 2 skinless, boneless chicken breasts, cubed
    • 2 cloves garlic, crushed
    • 1 (3 cm) piece fresh ginger, grated
    • 2 tablespoon honey
    • 3 tablespoons soy sauce
    • 1 pak choi, sliced
    • 60g cashew nuts, chopped

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Pour coconut milk, water and rice into a saucepan; season with salt and simmer over low heat for 8 to 10 minutes. Remove from heat, cover and let stand until ready to serve.
    2. Heat oil in a wok over medium heat; add chicken and cook until browned and crispy. Season chicken with salt and pepper; use a slotted spoon to transfer chicken onto a plate.
    3. Add sliced pak choi to wok and stir fry for 3 to 4 minutes; add chicken back into wok. Stir in garlic, ginger, honey and soy sauce until well combined and chicken is cooked through.
    4. Spoon rice onto plates and top with teriyaki chicken and pak choi. Sprinkle chopped cashews on top.

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