How to make it

  • Prepare recipe for Cranberry Teriyaki Glaze (below); set aside. 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.
  • In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50% over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for two weeks.
  • Try the sauce on ribs or grilled chicken...

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  • image 10 years ago
    Oh, this sounds so good. I will try it with the bok choy. Thanks.
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