Seven years ago I was on a cooking show competing against good friend and phenomenal chef Susur Lee. I was given raisins, chicken, and soy sauce and created a raisin teriyaki sauce: the raisins plumped up and when pureed, the sauce became wonderfully thick and absolutely awesome on chicken. Ive substituted tart Craisins® for raisins with equally tasty results. The garlicky bok choy is a wonderful foil for the sweet cranberry teriyaki and very healthy too! —Ming Tsai
Ingredients:
4 boneless chicken breasts, skin on
1 cup Cranberry-Teriyaki Glaze, save 2 tablespoons for garnish
3 cloves garlic, thinly sliced
5 large heads baby bok choy, cored, split in half and 1/4 - inch slices (may substitute napa cabbage)
1 teaspoon sesame oil (optional)
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
Directions:
Prepare a hot grill or broiler. On a large plate, brush the breast with the glaze on both sides. Season the breasts and grill them on both sides until cooked through, about 5 minutes a side, brushing frequently with the glaze. Let chicken rest for 3 to 5 minutes before slicing on the bias. Meanwhile, in a wok or sauté pan coated lightly with oil on high heat, add the garlic then bok choy. Move around quickly, season with kosher salt and freshly ground black pepper and check for seasoning. Keep the bok choy al dente and drizzle with sesame oil, about 3 minutes total. On 4 plates, place a small mound of the bok choy and top with the sliced chicken. Zig-zag remaining glaze over the plates.
Serves 4.
