Teri Coco

Chicken Teriyaki with coconut bulgur and sautéed spicy Bok Choy

Chicken Teriyaki as food and fashion. Food and pictures by @palatearchitect creator @nicsnich. Dress by @forever21

Last Thursday we did our very first IG Live with my best friend and fellow Architect Danei Cesario the founder of Wallen WALLEN + daub (https://www.wallendaub.com/) to demo a new recipe I created a few days before. We discussed the inspiration behind Palate Architect, the intersection of Food, Fashion and Architecture while cooking an appetizer and entree before IG kicked us off. See recipe below.

Ingredients:

4 skinless boneless chicken thighs (bone-in thighs can be substituted)

Sauce and marinade have the same proportions and ingredients *(omit cornstarch in the marinade)

Teriyaki sauce and Marinade:

1/3 cup soy sauce

1 garlic clove minced

2 tablespoons minced ginger

1 1/2 teaspoons brown sugar

1/2 teaspoon agave

1 teaspoon sesame oil

1 tablespoon coconut amino

*1 tablespoon cornstarch 

2 tablespoons Mirin (Japanese rice wine)

Coconut Bulgur:

1 can coconut milk

1 teaspoon salt or to taste

1 cup coarse bulgur

Spicy Bok Choy:

1 cup bok choy

1 tablespoon olive oil

1 teaspoon red pepper flakes or 2 whole chili peppers

Garnish:

1 tablespoon shallot and ginger for garnish

Now let’s get going.

Teriyaki sauce and Marinade:

To prepare the sauce and marinade, mix in 2 separate bowls. After adding and mixing all of the above ingredients, make a slurry for the teriyaki sauce and set it aside – add 2 tablespoons water to the cornstarch and mix. Pour the sauce mixture in a saucepan and bring to a boil. Lower heat, add the cornstarch mix and let it simmer for about 3 minutes.  The sauce will thicken; let the sauce cool while you cook the chicken.


Chicken:

Pour marinade over the chicken, cover completely and put in refrigerator for about 4 hours.

Heat pan or griddle on high then reduce heat to medium and add 1 tablespoon olive oil. Pat chicken dry on paper towel. Place the chicken into pan and cook for about 5 minutes, the chicken should easily move in the pan. Flip the chicken and cook for an additional 5 minutes, check temperature of chicken, it should be 165 degrees when done. Dredge chicken into the teriyaki sauce and coat each side.


Coconut Bulgur:


Bring coconut milk to a boil, add the bulgur, salt, and cook on medium heat for 15-20 minutes for the desired texture, stirring occasionally.  The bulgur should have the consistency of rice.

Spicy bok choy:

Heat pan on high and add 1 tablespoon olive oil. Add bok choy and red pepper flakes, cook for about 5 minutes until slightly brown.


Garnish:

Slice thin pieces of garlic and shallots.

Plating:

Scoop bulgur into a bowl, add bok choy, and gently place dredged chicken on top. Add sliced ginger to the side of the bowl and sprinkle chopped shallots on top for final garnish. Serve hot. Enjoy!

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