Cranberry-Teriyaki Chicken on Garlic Bok Choy


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)


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.

Cranberry-Teriyaki Glaze

Preparation Time

30 Minutes

Total Time

30 Minutes

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