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.


  • 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



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 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.


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.


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 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.



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.

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

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