So there aren’t any cool surprises about this recipe – the surprise was mine when the marinade I threw together because I thought it would taste good tasted exactly like teriyaki *facepalm*. But that’s okay, because a recipe for teriyaki chicken that you can throw together with pantry staples and class up with some grilled veggies is great in my book. And, for the record, I wasn’t wrong about it tasting good.
Surprise Teriyaki & Grilled Bok Choy
Hands-On Time: 45min
Total Time: 45min + 8hrs for marinade time
2 chicken breasts, cut in half
4 baby bok choy
White or brown rice, prepared according to package instructions
2 cloves garlic, minced
2 tsp ginger, minced
1 cup soy sauce
1 cup rice wine vinegar
1/2 TBS chili oil
1 TBS sesame oil
1 TBS sugar or honey or agave syrup
Whisk together all marinade ingredients in a baking dish. Put chicken in the dish with the marinade and use a spoon to coat the top side with sauce. Cover and let sit in the fridge 6-8 hours (you can leave it up to 24 if needed – it’ll still be good, but a bit saltier than it would otherwise).
Once you’re ready to start cooking, preheat your grill to medium-high heat. Halve each baby bok choy, leaving the tough connecting stalk at the bottom. Brush the cut side with vegetable oil. Grill, starting with the cut side, until tender and slightly charred, about 3-5 minutes on each side.
Remove the chicken from the marinade and set the marinade aside, reserving it. Grill the chicken until there is no visible pink when cut into, or a meat thermometer reads an internal temp of 165 degrees. Let rest 5 minutes.
While the chicken is resting, pour the reserved marinade into a saucepan over high heat and bring to a boil for at least 1-2 minutes (THIS IS IMPORTANT BECAUSE YOU JUST USED IT TO MARINATE RAW CHICKEN). It may be reduced enough for your taste at that point, if not, continue to simmer until it’s the consistency you like.
Serve chicken over rice topped with the sauce formerly known as marinade, and with the bok choy on the side.
Note: I grilled the bok choy and chicken because it’s August and I don’t want to deal with the stove more than I need to, but there’s no reason you couldn’t pan-sear both of them, or roast both of them, or cook them any other way that gets the job done.