Cranberry-Teriyaki Chicken on Garlic Bok Choy

Glossy teriyaki chicken with a tart-sweet cranberry twist, served over quickly seared garlic bok choy.

Ingredients

• 4 boneless chicken thighs or 2 breasts, halved

Salt and freshly ground black pepper

• 2 tablespoons grapeseed oil, divided
• 1/2 cup teriyaki sauce
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons soy sauce
• 1 tablespoon minced ginger
• 1 tablespoon rice vinegar
• 6 cloves garlic, sliced (for bok choy)
• 1 1/2 lb baby bok choy, halved
• 1/4 cup chicken stock
• Toasted sesame seeds, for garnish

Directions

1. Season the chicken with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high and sear the chicken until golden, 3 to 4 minutes per side.
2. Whisk together the teriyaki, cranberry sauce, soy sauce, ginger, and rice vinegar. Pour over the chicken and simmer, turning to glaze, until cooked through and lacquered, 6 to 8 minutes.
3. Meanwhile, heat the remaining 1 tablespoon oil in a wok. Add the sliced garlic and cook until fragrant, then add the bok choy and stock and stir-fry until crisp-tender, 3 minutes. Season with salt.
4. Bed the garlic bok choy on plates, top with the cranberry-Teriyaki Chicken, spoon over extra glaze, and finish with sesame seeds.

Notes

Adapted from Ming Tsai’s cranberry-teriyaki chicken on garlic bok choy, a Simply Ming signature.