Teriyaki Chicken with Bok Choy, Cashews & Coconut Rice
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 16baby bok choy
- 1 cupbasmati rice
- ¼ cupcashews, roasted unsalted
- 1 lbchicken breasts, boneless skinless
- 1 (13.5 fl oz) cancoconut milk
- 6 clovesgarlic
- 2 (1 inch) piecesginger root
- black pepper
- cornstarch
- honey
- salt
- soy sauce
- virgin coconut oil
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stainless steel or cast iron skillet
- stirring spoon
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 697
- Protein
- 40g
- Carbs
- 68g
- Fat
- 33g
- Fiber
- 7g
- Sodium
- 363mg
Method
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