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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

Paleo-Friendly, Gluten-Free, Dairy-Free, Soy-Free

4 Servings, 720 Calories/Serving

30 – 40 Minutes

Sun Basket's paleo-friendly teriyaki chicken stir-fry is loaded with vegetables and comes with a fragrant but optional side of coconut rice.

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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 crowns
  • 3 ounces cremini mushrooms
  • 1 or 2 heads baby bok choy
  • 1¼ pounds boneless skinless chicken breast strips
  • 2 tablespoons arrowroot powder
  • Peeled fresh garlic
  • 3 ounces shredded carrots
  • 1 orange
  • Sun Basket teriyaki sauce base (coconut vinegar - coconut aminos - honey - coconut sugar - fresh ginger - fresh garlic)
  • Fresh cilantro
  • 2 tablespoons sesame oil

Nutrition per serving

Calories: 720, Protein: 43g, Fiber: 6g, Total Fat: 29g, Monounsaturated Fat: 10g, Polyunsaturated Fat: 4.5g, Saturated Fat: 12g, Cholesterol: 105mg, Sodium: 700mg, Carbohydrates: 72g, Total Sugars: 15g, Added Sugars (Honey; Coconut sugar): 5g.

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 crowns into 1-inch florets.
  • 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.
In a medium bowl, combine the chicken and arrowroot powder 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 clean 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 ¼ cup juice; save any extra for another use, or add water if needed to reach ¼ cup). 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.

Chef’s tip: Here’s an easy way to get more juice out of the orange: before cutting it in half, roll it on the counter while pressing hard on the fruit.

Kids can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Juice the orange and prepare the teriyaki sauce.
  • Serve the meal.
  • Compliment the chef.
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