Collection: Recipe - Teriyaki chicken, coconut rice, and stir-fried vegetables

Teriyaki chicken, coconut rice and stir-fried vegetables

• Chicken breast or thigh
• Basmati rice (80 ml per person)
• Vegetables of choice (bok choy, bell peppers, snow peas, green beans)
• Teriyaki sauce (30 ml per person)
• Coconut milk (45 ml per person)

1. In a medium saucepan, bring water and coconut milk to a boil. Pour the rice into the boiling water and add a pinch of salt. Reduce heat to minimum and cover. Cook for 15 minutes.
2. Cut the vegetables into strips. Slice the chicken into strips.
3. Heat a large pan over high heat, add 15 ml (1 tbsp) of oil. Cook the chicken strips over high heat for about 4 minutes.
4. Check the rice for doneness, then remove from heat. Let stand for 5 minutes.
5. Add the teriyaki sauce. Cook for 1 minute.
6. Add the vegetables. Cook for 2 minutes.
7. Place the rice at the bottom of the plate and pour the chicken and vegetable mixture over it.