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Chicken teriyaki with bok choy and coconut rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken teriyaki with bok choy and coconut rice

Gluten-Free, Dairy-Free

4 Servings, 700 Calories/Serving

30 – 40 Minutes

In this collaboration between Sun Basket and star chef Tyler Florence, a classic Japanese dish is loaded up with a small bushel of our favorite vegetables. The term teriyaki comes from the Japanese words teri, which means “shiny,” and yaki, which means “grilled.” A glaze of soy sauce, sake, and mirin traditionally gives the meat its luster. Here, a dusting of cornstarch helps give the meat color and thickens the sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup basmati rice
  • ¾ cup coconut milk
  • ½ pound broccoli florets
  • ¼ pound cremini mushrooms
  • 1 or 2 heads baby bok choy
  • 1¼ pounds boneless skinless chicken breast strips
  • 2 tablespoons cornstarch (optional)
  • Peeled fresh garlic
  • 3 ounces shredded carrots
  • 1 navel orange
  • Sun Basket teriyaki sauce base (gluten-free tamari - rice vinegar - Shaoxing rice wine - honey - coconut sugar - fresh ginger - fresh garlic)
  • Fresh cilantro
  • 2 tablespoons sesame oil

Nutrition per serving

Calories: 720, Protein: 40 g, Total Fat: 28 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 8 g, Saturated Fat: 6 g, Cholesterol: 80 mg, Carbohydrates: 74 g, Fiber: 5 g, Added Sugar (Honey and Coconut Sugar): 10 g, Sodium: 1630 mg

Contains: soy

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice, coconut milk and 1¼ cups water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. While the rice cooks, prepare the stir-fry.

2

Prep the stir-fry vegetables

  • Cut the broccoli florets in half lengthwise; cut any large florets into quarters.
  • Cut the mushrooms into quarters.
  • Trim the root ends from the bok choy; cut the bok choy into 1-inch pieces.

3

Cook the chicken

  • Pat the chicken dry with a paper towel; season lightly with salt and pepper.
If using the cornstarch, in a medium bowl, combine the chicken and cornstarch and toss to coat. In a large frying pan or wok over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate to rest. Do not wipe out the pan.
While the chicken cooks, prepare the garlic.

4

Prep the garlic; stir-fry the vegetables

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil and warm over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli, mushrooms, and carrots and cook, stirring occasionally, until softened, 6 to 8 minutes.
While the vegetables cook, prepare the teriyaki sauce.

5

Make the teriyaki sauce; finish the stir-fry

  • Working over a small bowl, juice the orange (you should have at least ¼ cup juice); add the teriyaki sauce base and stir until blended.
  • Coarsely chop the cilantro.
Add the teriyaki sauce, bok choy, and chicken to the pan and cook, stirring occasionally, until the chicken is cooked through, 3 to 4 minutes. Remove from the heat and stir in the sesame oil.

6

Serve

Transfer the rice to individual bowls or plates and top with the stir-fry. Garnish with the cilantro and serve.

Kids can:
  • Wash the broccoli and bok choy.
  • Clean the mushrooms.
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Juice the orange and prepare the teriyaki sauce.

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