Tender chicken thighs are given a Japanese twist in this succulent teriyaki chicken with bok choy and rice recipe.
Ingredients
- 500g chicken thigh fillets, trimmed, cut into 3cm pieces
- 1/4 cup teriyaki marinade
- 1 tablespoon peanut oil
- 1 1/2 cups jasmine rice, rinsed, drained
- 2 long red chillies, halved, deseeded, thinly sliced
- 1 carrot, grated
- 1 bunch baby bok choy, trimmed, roughly chopped
Method
- Step 1Combine chicken and marinade in a glass or ceramic dish. Refrigerate, covered, for 30 minutes if time permits.
- Step 2Heat oil in a large, heavy-based, nonstick saucepan over medium-high heat. Remove chicken from dish, reserving marinade. Cook for 2 to 3 minutes or until sealed. Transfer to a bowl.
- Step 3Add rice to pan. Add reserved marinade and 2 1/2 cups cold water. Bring to the boil. Reduce heat to low. Top rice with chicken and chilli. Cook, covered, for 12 to 15 minutes or until chicken is cooked through. Stir in carrot and bok choy. Cook for 2 minutes or until bok choy has wilted. Serve.
Nutrition
2174 kj
Energy
14.2g
Fat Total
3.7g
Saturated Fat
2.1g
Fibre
30.9g
Protein
109mg
Cholesterol
645mg
Sodium
65.4g
Carbs (total)
All nutrition values are per serve
Notes
For Malaysian chicken, replace teriyaki marinade with 1/4 cup satay sauce. Stir in 1/4 cup chopped fresh coriander leaves before serving.
- Author: Jenny Fanshaw
- Image credit: Georgie Cole & Ben Dearnley
- Publication: Super Food Ideas
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