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Cranberry-Teriyaki Chicken on Garlic Bok Choy

by in Jul 2005
Cranberry-Teriyaki Chicken on Garlic Bok Choy
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Total Time: 30

“Traditional Japanese teriyakis have soy sauce, spice, acid, and sweetness,” Ming Tsai says. “Here, the sweetness comes from dried cranberries, a natural thickener.”

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  • 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 saut

Cranberry-Teriyaki Glaze


  • 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


In a saucepan over high heat, saut
Updated Friday, August 12th, 2005

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