Teriyaki Chicken & Coconut Rice Recipe: Simple Dinner

I'm obsessed with these two menu for dinner lately. It's so easy to make and I never get sick of the taste so I can eat over and over again.

Teriyaki Chicken is always good but it could be a little bit boring as itself (or not!) so I made this amazingly flavorful coconut rice to have with it. It tastes really creamy but not too heavy (if you are not a fan of greasy texture you can always use low-fat coconut cream as well)! It goes perfect with Teriyaki chicken ;)

Teriyaki Chicken & Coconut Rice

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2

Ingredients for Teriyaki chicken:

• 2 pieces (about 250g) large chicken breast
• 200g Bok Choy

Ingredients for Teriyaki Sauce:

• 2 Tbsp soy sauce
• 2 Tbsp Sake
• 1 Tbsp honey
• 1 Tbsp starch
• 1 Tbsp water
• 1/2 Tbsp minced ginger
• 1/4 Tbsp minced garlic

Ingredients for Coconut Rice:

• 1 cup of rice
• 1 cup of water
• 1 cup of coconut milk


1. Start by making coconut rice first. Wash the rice two or three times in cold water. Combine 1 cup coconut milk and 1 cup water in a medium pot. Add rice to a pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low and cover the pot. Cover and cook 12 to 14 min.

2. Slice the chicken breast into 1.5-inch pieces and separate the bok choy leaves and cut them into 1-inch pieces.
3. Put olive oil in a large pan and grill the chicken breast. When it turns brown, add bok choy and Teriyaki sauce. Sprinkle a little bit of black pepper at the end.



4. Serve Teriyaki chicken with coconut rice.


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