Chicken Teriyaki with Egg and Bok Choy
Ingredients
- 200 grams red rice
- 2 Bok Choy
- 2 eggs
- 10 grams spring onion
- 1 teaspoon sesame seeds
- 1/4 teaspoon Himalayan salt
- 1 tablespoon coconut oil
Teriyaki sauce
- 150 grams chicken breast
- 1 tablespoon soy sauce
- 1 teaspoon chicken seasoning
- 2 tablespoons coconut sugar
- 1 clove garlic
- 3 grams ginger
- 100 ml water
Preparation
Cook the red rice in a rice cooker.
Cut the Bok Choy into quarters.
Finely chop the garlic.
Finely chop the ginger.
Thinly slice the chicken breast.
In a bowl, mix the soy sauce, chicken seasoning, coconut sugar, garlic, ginger, and water; stir well and set aside.
In a pot, boil the Bok Choy with 1 teaspoon Himalayan salt for 3 minutes; drain and set aside.
In a pan, heat the coconut oil and cook the eggs sunny-side up.
In the same pan, stir-fry the chicken until browned.
Add the teriyaki sauce to the chicken and cook until the sauce thickens; then remove from heat.
Arrange on a serving plate: red rice, sunny-side up egg, Bok Choy, and chicken teriyaki.
Sprinkle with spring onion and sesame seeds, and serve.
Notes
This recipe serves 2 people and has approximately 387 calories per serving.
Total cooking time is 45 minutes.
