Coconut Rice with Teriyaki Chicken & Creamy Veggies

Method

1. Make the coconut rice1. Rinse the rice until the water runs mostly clear.2. Add rice, water, coconut milk, and salt to a pot.3. Bring to a gentle boil, then reduce heat to low, cover, and cook 12–15 minutes.4. Turn off heat and let it steam (lid on) for 10 minutes. Fluff before serving.
2. Marinate & cook the chicken1. Toss the sliced chicken in the Obento Teriyaki Marinade. Let it sit at least 15 minutes (longer is even better).2. Heat oil in a pan over medium-high.3. Add chicken in a single layer and let it caramelise before stirring.4. Cook until glossy, sticky, and slightly charred at the edges. Remove and set aside.
3. Make the creamy veggie sauce1. In the same pan, add a touch more oil if needed.2. Sauté onion and garlic until fragrant.3. Add carrots and broccoli, stir-fry 2–3 minutes.4. Pour in coconut cream, a splash of water, and soy sauce.5. Simmer until veggies are tender but still bright.6. Taste and adjust: * More soy for salt * More coconut cream for richness * A drizzle of teriyaki marinade for sweetness
4. CombineAdd the cooked chicken back into the pan and toss everything together so the sauce coats the chicken and vegetables beautifully.