We recommend thoroughly washing your bok choy, as it may contain incidental grit or pests. To completely clean, place in a bowl covered with water and massage. Drain and pat dry.

Drain pineapples in a colander/strainer and reserve juice, then coarsely chop.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat chicken dry. Season both sides with garlic pepper, garlic salt, and a pinch of pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner and transfer chicken to a plate. Wipe pan clean and reserve.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Add bok choy, edamame, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until bok choy is tender, 3-5 minutes.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Add rice, coconut milk, soy sauce, 1/4 cup water, and 1/4 tsp. salt to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.

Once simmering, add a pinch of salt and stir often until sauce is slightly thickened, 2-3 minutes.

Remove from burner.

Return pan used to cook chicken to medium heat.

Add pineapples, 2 Tbsp. water, 2 Tbsp. pineapple juice, and teriyaki glaze to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir often until pineapples are tender, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce. Garnish with sesame seeds and green portions of green onions. Slice chicken, if desired. Bon appétit!