“Traditional Japanese teriyakis have soy sauce, spice, acid, and sweetness,” Ming Tsai says. “Here, the sweetness comes from dried cranberries, a natural thickener.”
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 saute pan coated lightly with oil over high heat, add garlic and bok choy. Move the ingredients around quickly, drizzle with sesame oil, if desired, then season with salt and pepper.
To serve, divide bok choy among four plates and top with sliced chicken. Top with 2 tablespoons glaze.
In a saucepan over high heat, saute onion, ginger, and cranberries in 2 tablespoons grape-seed or canola oil until soft, about 5 minutes. Add orange zest and juice, soy sauce, cranberry juice, and sugar, then bring to a simmer. Reduce by half over low heat, about 10 to 15 minutes. Season with salt and pepper. Immediately transfer to a blender and blend until almost smooth, drizzling in the remaining 2 tablespoons oil. Stop blending when there are still a few chunks in the mix. Allow the glaze to come to room temperature, then transfer to a glass jar, seal, and store in the refrigerator up to 2 weeks.
Total time: 35 minutes; active time: 25 minutes
Yield: 3 cups