Teriyaki Chicken with Coconut Rice and Stir Fried Greens

This Week

2 Dec - 8 Dec

Teriyaki Chicken with Coconut Rice and Stir Fried Greens

Our teriyaki marinade is made from scratch – so you can avoid all the nasty additives and sugars that are often found in store-bought sauces. It’s easy to make, healthier, and just as delicious (if not more).

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Meal Prep Guide

Make the teriyaki sauce. (Store in an airtight jar in the fridge)

Ingredients

4 Tbsp tamari
1 Tbsp fish sauce
2 Tbsp honey
1 lemon (juice)
1 Tbsp ginger (grated)
1 garlic clove (crushed)
½ tsp chilli flakes

Method

Add all the ingredients into a jar and shake well. ‍

Prepare the greens. (Store in an airtight container in the fridge)

250g broccolini (ends removed)
2 heads of bok choy (ends removed and each piece sliced in half lengthwise)

Tips

‍Tips

If you want to save on dishes, you can cook your rice without boiling the coconut cream and water. Pour coconut cream and water over the rice and cook for 40 – 45 minutes (note the longer cooking time, but you save on dishes – you choose).

We’ve also saved on dishes by cooking the greens first and then setting them aside to use the same pan for the chicken – if you like everything straight from the hot pan – cook the veggies in an additional pan while the chicken is cooking.

For extra crunchy rice, remove the tin foil from the top and grill for 3-5 minutes at the end.

Shortcuts

Vegetables

You can stir-fry whatever veggies you’d like. A combination of capsicum, cabbage and zuchinni is delicious. Or swap out the bok-choy or brocolli for green beans.

Protein

For a vegan option follow the recipe for our Teriyaki Tofu. Note this recipe serves two so double for four people.

Other

If you’d like to omit the rice you could stir-fry extra veggies instead.

Ingredients

Teriyaki chicken

4 Tbsp tamari
1 Tbsp fish sauce
2 Tbsp honey
1 lemon (juice)
1 Tbsp ginger (grated)
1 garlic clove (crushed)
½ tsp chilli flakes
500-600g chicken breast (cut into strips)
1 Tbsp sesame seeds
Coconut oil

Coconut rice

1 ½ cups basmati rice
2 Tbsp desiccated coconut
400ml tin coconut milk
350ml water
Salt

Stir-fried veggies

250g broccolini (ends removed)
2 heads of bok choy (ends removed and each piece sliced in half lengthwise)
1 garlic clove (crushed)
2 tsp sesame oil
Coconut oil
Salt and pepper

Optional garnish

Coriander
Red chilli

‍

Method

Preheat the oven to 200 degrees fan bake.
Add the tamari, fish sauce, lemon juice, honey, ginger, garlic and chilli flakes into a medium bowl; mix well to combine. Add the chicken and toss to coat in the marinade. Set aside while you prepare everything else.
‍
Rinse the rice and add it to a medium-sized oven-proof dish; add the desiccated coconut and a pinch of salt. In a small saucepan add the coconut milk and water; bring to a boil. Once boiling, pour over the rice and cover with tin foil or a lid. Pop in the oven to cook for 25 minutes or until all the liquid has been absorbed and the rice is cooked..
‍
Heat a large pan or wok over high heat and add 1-2 Tbsp of coconut oil. Once hot, add the broccolini, bok choy, garlic, salt and pepper; stir fry for a few minutes until cooked (you can add a Tbsp or two of water to help cook the veggies without adding extra oil). Remove the greens from the pan and drizzle over sesame oil.
‍
In the same pan (greens removed), add another 1 -2 Tbsp of coconut oil; add the chicken and fry until the chicken has cooked through and the sauce has reduced and caramelised. Once cooked, remove from the heat and sprinkle over the sesame seeds.
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Time to plate up, add a portion of coconut rice to each plate and top with the stir-fried greens, chicken and optional fresh chilli and coriander.

Variations

Vegetables

You can stir-fry whatever veggies you’d like. A combination of capsicum, cabbage and zuchinni is delicious. Or swap out the bok-choy or brocolli for green beans.

Protein