Cranberry-Teriyaki Chicken on Garlic Bok Choy



  • 4 boneless chicken breasts, skin on
  • 1 cup (250 mL) Cranberry - Teriyaki Glaze, save
  • 2 tbsp (30 mL) for garnish
  • 3 cloves garlic, thinly sliced
  • 5 large heads baby bok choy, cored, split in half and cut into 1/4-inch (12 mm) slices (may substitute napa cabbage)
  • 1 tsp (5 mL) sesame oil (optional)
  • Grapeseed or canola oil for cooking
  • Kosher salt and freshly ground black pepper, to taste

  • Glaze:
  • 1 large red onion, sliced
  • 1 cup (250 mL) Craisins® Original Dried Cranberries
  • 1 tbsp (15 mL) minced ginger
  • Zest and juice of 1 orange
  • 2 1/2 cups (625 mL) Ocean Spray® Cranberry Cocktail
  • 1/2 cup (125 mL) naturally brewed soy sauce
  • 1/2 cup (125 mL) sugar
  • 1/4 cup (50 mL) grapeseed or canola oil
  • Kosher salt and freshly ground black pepper, to taste


Chicken: Prepare recipe for Cranberry-Teriyaki Glaze (below); set aside. Prepare a hot grill or broiler.

On a large plate, brush both sides of the breasts with the glaze. 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, sauté the garlic and bok choy until tender-crisp, about 3 minutes. Season with kosher salt, if necessary and freshly ground black pepper. Drizzle with sesame oil.

On each of 4 plates, place a small mound of the bok choy and top with a sliced chicken breast. To garnish, zig-zag the reserved 2 tbsp (30 mL) glaze over the plates.

Makes 4 servings.

Cranberry - Teriyaki Glaze: In a saucepan coated lightly with oil, on high heat, sauté the onion, dried cranberries and ginger until soft, about 5 minutes. Add the orange zest and juice, cranberry cocktail, soy sauce and sugar; bring to a simmer. Reduce by 50 % over low heat uncovered, about 30 to 40 minutes, stirring occasionally. Transfer to a blender and process at low speed until almost smooth (small bits are preferable), while drizzling in the oil. Do not blend super smooth. Taste and adjust seasonings.

Cool to room temperature. Store, covered in the refrigerator for up to two weeks.

Makes about 3 cups (750 mL).

Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.


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