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Teriyaki Chicken with Coconut Rice

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Ingredients

Ingredients
4 Chicken thighs, cut into 3cm pieces
1 1/2 cups Broccoli, chopped
1/3 cup Cashews
1 tbsp Oil
Teriyaki Sauce
1/4 cup Soy sauce
3 tbsp Honey
1 tbsp Sesame oil
1 tsp Ginger (grated, fresh, dried)
2 tsp Corn flour
2 Garlic cloves, finely chopped
1 tsp Sesame seeds
*Coconut Rice
3 cups Jasmine Rice
3 cups water
400g can Coconut cream/milk
1 tsp sugar
a pinch salt

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Teriyaki Chicken with Coconut Rice

  • Medium

Ingredients

  • Ingredients

  • Teriyaki Sauce

  • *Coconut Rice

Directions

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Steps

1
Done

In a glass jug, whisk together all the teriyaki sauce ingredients. Set to one side.

2
Done

In a pan, brown the chicken over a medium heat. Add in the chopped broccoli florets and cashews to cook.

3
Done

Stir the teriyaki sauce into the pan and leave to simmer until the chicken is cooked through and the sauce has thickened.

4
Done

To make the coconut rice, rinse the rice well in a sieve under running water. Or rinse in a bowl (approx. 4 times) until the water runs almost clear. Drain well.

5
Done

Place the rinsed rice, coconut cream, sugar and salt into a saucepan and bring to the boil. Once it reaches boiling point, give one quick stir, then cover, lower the heat, and gently cook for 12-15 minutes.

6
Done

Remove from the heat, keep the lid on and leave for another 10 minutes. Fluff with a fork or chopstick, and serve.
*This recipe makes more coconut rice than is needed, but uses a full can of coconut cream. If you don’t want leftover rice for the next day, then halve the coconut rice recipe.

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