Cranberry-Teriyaki Chicken on Garlic Bok Choy
By Yankee Magazine|Aug 12 2005|
“Traditional Japanese teriyakis have soy sauce, spice, acid, and sweetness,” Ming Tsai says. “Here, the sweetness comes from dried cranberries, a natural thickener.”
Total Time
30 minutes
Ingredients
Grape-seed or canola oil for grill and cooking
4 boneless chicken breasts, skin on
1 cup Cranberry-Teriyaki Glaze, reserving 2 tablespoons for garnish
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, thinly sliced
5 heads baby bok choy, cored, split in half, and cut into 1/4-inch slices
1 teaspoon sesame oil (optional)
Instructions
Prepare a hot grill, wiped with grape-seed or canola oil. Brush the chicken with glaze on both sides. Season with salt and pepper, then grill chicken on both sides until cooked through, about 5 minutes per side, brushing frequently with glaze. Let chicken rest 3 to 5 minutes before slicing on the bias.
Meanwhile, in a wok or saut
Cranberry-Teriyaki Glaze
Ingredients
1 large red onion, sliced
1 tablespoon minced ginger
1 cup dried cranberries
1/4 cup grape-seed or canola oil, divided
Zest and juice of 1 orange
1 cup naturally brewed soy sauce
2 cups cranberry juice
1/2 cup sugar
Kosher salt and freshly ground black pepper, to taste
Instructions
In a saucepan over high heat, saut
