Cranberry-Teriyaki Chicken on Garlic Bok Choy

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.