Teriyaki Chicken with Bok Choy, Cashews & Coconut Rice

Directions

1. 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.
2. While the rice cooks, peel and mince the garlic and ginger to fragrant bits.
3. In a small bowl, whisk water with cornstarch, then add soy sauce, honey, and the minced garlic and ginger to form the teriyaki sauce.
4. Heat a skillet over medium-high heat and season the chicken pieces with salt and pepper.
5. Add a thin layer of virgin coconut oil to the skillet, then brown the chicken, about 4–5 minutes, until cooked through.
6. Toss in the bok choy pieces and cook, stirring often, until they wilt and become tender, 2–4 minutes.
7. Pour the teriyaki sauce over the chicken and bok choy, cooking and stirring until the sauce thickens slightly, 2–3 minutes.
8. Fluff the rice and divide it into bowls, top with the chicken and bok choy, and sprinkle the cashews over the dish.