Chicken · Asian · 35 min
Teriyaki Chicken with Bok Choy, Cashews & Coconut Rice
- 35 min
- 2–6 servings
- 698 kcal / serving
A skillet dinner where silky chicken meets crisp bok choy and crunchy cashews over gently scented coconut rice, making a balanced weeknight stir-fry with a savory glaze.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 8baby bok choy
- ½ cupbasmati rice
- ⅛ cupcashews, roasted unsalted
- ½ lbchicken breasts, boneless skinless
- ½ (13.5 fl oz) cancoconut milk
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
From the pantry: black pepper, cornstarch, honey, salt, soy sauce, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel or cast iron skillet · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 8baby bok choy
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Pantry & dry goods
- ½ cupbasmati rice
- ⅛ cupcashews, roasted unsalted
- ½ (13.5 fl oz) cancoconut milk
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby bok choy | 8 | 16 | 24 |
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| cashews, roasted unsalted | ⅛ cup | ¼ cup | 0.375 cup |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a medium saucepan, bring coconut milk with water and a pinch of salt to a boil, then stir in the basmati rice and lower the heat. Cover and simmer until the rice is tender and the liquid is absorbed, about 12 minutes.
- While the rice cooks, peel and mince the garlic and ginger to fragrant bits.
- In a small bowl, whisk water with cornstarch, then add soy sauce, honey, and the minced garlic and ginger to form the teriyaki sauce.
- Heat a skillet over medium-high heat and season the chicken pieces with salt and pepper.
- Add a thin layer of virgin coconut oil to the skillet, then brown the chicken, about 4–5 minutes, until cooked through.
- Toss in the bok choy pieces and cook, stirring often, until they wilt and become tender, 2–4 minutes.
- Pour the teriyaki sauce over the chicken and bok choy, cooking and stirring until the sauce thickens slightly, 2–3 minutes.
- Fluff the rice and divide it into bowls, top with the chicken and bok choy, and sprinkle the cashews over the dish.
Two tips
- Make ahead: rice can be cooked earlier and reheated with a splash of coconut milk if needed.
- Serving idea: if bok choy is unavailable, substitute quick-cooking greens like spinach and cook just until wilted.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 40 g
- Carbs
- 68 g
- Fat
- 33 g
- Fiber
- 7 g
- Sodium
- 363 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.