| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 600 g of chicken breast cut into bite-sized pieces
- 1 cup of basmati rice
- ¾ cup of coconut milk
- 3 cups chopped broccoli florets
- 1½ cups of button mushrooms chop into quarters
- 1 to 2 heads of bok choy cut into 1-inch pieces
- 2 tbsp cornstarch (optional_
- 2 cloves fresh garlic finely chopped
- ½ cup Carrots shredded
- 1 cup teriyaki sauce
- fresh cilantro
- Sesame oil
Ingredients
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Instructions
- In a pot, combine ¼ cups water, coconut milk, and rice. Cover the pot and cook well until the water is absorbed and the coconut rice is done. Keep aside.
- Season the chicken with pepper and salt. In a bowl, add the cornstarch and chicken. Coat well.
- Place a wok over medium-high heat and pour in the oil. Once hot, add the pieces of chicken and cook them until they are slightly browned. Do not cook the chicken completely. This would take around two to four minutes. Remove the pieces and keep them aside.
- In the same wok, add some more oil. Once hot, add the chopped garlic. Cook for about a minute till nice and fragrant. Add the mushrooms, carrots, and broccoli. Stir occasionally and cook till all the vegetables are soft.
- Now, add the teriyaki sauce, chicken, and bok choy. Cook well. Once everything is completely cooked, remove and pour in 2 tbsp of sesame oil.
- In individual plates or bowls, add the coconut rice and top with teriyaki bok choy. Garnish with cilantro. Enjoy!
Recipe Notes
Order our fresh Chicken Mini Bites to cook this delicious Teriyaki Chicken with Bok Choy. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!