Chicken with Bok Choy and Coconut Rice

Chicken with Bok Choy and Coconut Rice

I could not imagine I would like rice with coconut flavor. But I was pleasantly surprised. Together with the chicken breast, the teriyaki sauce and the pak choi, the rice makes a perfect mixture.
Category Dishes with Meat
Portions 4

You need

  • 300 g Rice
  • 200 ml Coconut Milk
  • 600 g Chickenbreast
  • 1 Red Onion
  • 400 g Bok Choy
  • 8 TBSP Soy Sauce
  • 2 TSP Honey
  • 10 g Fresh Ginger
  • 1 Garlic Clove
  • Cilantro
  • Salt, Pepper

Here’s how to do it

  • First, cook the rice. Put it in a pot with about 500 ml of water and 200 ml of coconut milk and bring to a boil. Once it boils, lower the heat and let simmer until it is done. If necessary, add a little more water.
  • While the rice is cooking, we can prepare the chicken. Wash, dry and cut into cubes of about 1-2 cm.
  • Peel and cut the onion.
  • Now you put the chicken breast with some oil in a pan and fry it for about 3-4 minutes. Then add the onions and fry for another 3 minutes.
  • Meanwhile, cut the bok choy into bite-size pieces and clean well. There will most likely be dirt between the leaves.
  • When the chicken is almost completely cooked, add the bok choy and fry for another 2 minutes. Don't worry about the volume, just like spinach it will collapse.
  • Meanwhile, peel ginger and garlic and chop both finely.
  • Mix with soy sauce and honey for a teriyaki sauce.
  • Add sauce to the chicken and let simmer for a few minutes.
  • Slightly loosen the coconut rice in the pot and season with salt.
  • Finally, season your dish with salt, pepper and cilantro.
  • Serve your chicken breast and rice together on a plate and enjoy.

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