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| CRANBERRY-TERIYAKI CHICKEN ON GARLIC BOK CHOY
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celebrity chef |
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INGREDIENTS:
4 boneless chicken breats, 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 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.
Makes 4 servings.
CRANBERRY-TERIYAKI GLAZE
Ingredients
1 large red onion, sliced
1 tablespoon minced ginger
1 cup Craisins® Original Dried Cranberries
Zest and juice of 1 orange
1 cup naturally brewed soy sauce
2 cups Ocean Spray® Cranberry Juice Cocktail
1/2 cup sugar
1/4 cup Grapeseed or cranola oil for cooking
Kosher salt and freshly ground black pepper, to taste
Directions
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.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
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