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.


  • 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



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.


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.


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.


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.


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.



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.

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

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