Asian cuisine

One of my favorite recipes I have stubble upon that has some asian flare:

Teriyaki Chicken and Rice

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  • 12 oz boneless skinless chicken breasts
  • 3/4 cup rice, your choice (brown, whole wheat, white)
  • 2 pieces of bok choy
  • Cashews (handful)
  • 2 cloves of garlic
  • Ginger (I buy the whole ginger root)
  • 1 cup of coconut milk
  • 1 tablespoon of honey
  • 2 tablespoon of soy sauce
  • sesame seeds
  • 1 tablespoon of olive oil
  1. Bring 1 cup coconut milk, 1/2 cup water, and pinch of salt to boil in a small pot.
  2. Now you have options
    1. You can add the brown rice, cover, and let simmer for 25-30 minutes until rice is cooked
    2. Or if you are like me, I by the bagged rice and boil separately then add it about 3 minutes before and let simmer.
  3. Set rice mixture aside
  4. Trim and discard the boot of the bok choy. Thinly slice the white end, leave the leaves whole.
  5. Mince the garlic
  6. Peel and grate 2 teaspoons of ginger.
  7. Cut chicken into small square pieces or thin strips.
  8. In a small bowl, combing the soy sauce, ginger, garlic, 1 T of honey, and 1T water. This will be your teriyaki sauce
  9. Heat 2 teaspoons oil in skillet over medium heat. Season chicken with salt and pepper then add to pan and cook until brown and cooked through.
  10. Set aside.
  11. Heat 2 teaspoons oil in same pan over medium heat. Add bok choy. Tossing until tender. Season with salt and pepper.
  12. Add the chicken and teriyaki sauce to pan.
  13. Toss until sauce becomes a little thicker, about 2-3 minutes.
  14. Time to serve
    1. Serve over bed of rice
    2. Sprinkle with cashews and sesame seeds
    3. Drizzle extra sauce over top and

Voila! Enjoy and always #travelwithanappetite

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