cat lover
11-06-2007, 07:52 AM
4 boneless chicken breats, skin on
1 cup Cranberry-Teriyaki Glaze, save 2 tbsp for garnish
3 cloves garlic, thinly sliced
5 large heads baby bok choy, cored, split in half and 1/4" slices (or substitute napa cabbage)
1 tsp sesame oil (optional)
canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
Prepare recipe for Cranberry Teriyaki Glaze (below) and 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 till 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. In a or saute pan coated lightly with oil on high heat add the garlic then bok choy. Move around quickly and 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
1 large red onion, sliced
1 tbsp minced ginger
1 cup dried cranberries
Zest and juice of 1 orange
1 cup soy sauce
2 cups cranberry juice ****tail
1/2 cup sugar
1/4 cup cranola oil for cooking
Kosher salt and freshly ground black pepper, to taste
In a sauce pan coated lightly with oil over high heat saute the onions, ginger and dried cranberries till soft, about 5 minutes. Add the orange zest and juice and soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50% over low heat, about 10 to 15 minutes. Transfer to a blender and blend till almost smooth drizzling in the oil. Do not blend super smooth. Let come to room temperature and then transfer to a glass jar, seal and store in refrigerator for up two weeks.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
1 cup Cranberry-Teriyaki Glaze, save 2 tbsp for garnish
3 cloves garlic, thinly sliced
5 large heads baby bok choy, cored, split in half and 1/4" slices (or substitute napa cabbage)
1 tsp sesame oil (optional)
canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
Prepare recipe for Cranberry Teriyaki Glaze (below) and 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 till 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. In a or saute pan coated lightly with oil on high heat add the garlic then bok choy. Move around quickly and 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
1 large red onion, sliced
1 tbsp minced ginger
1 cup dried cranberries
Zest and juice of 1 orange
1 cup soy sauce
2 cups cranberry juice ****tail
1/2 cup sugar
1/4 cup cranola oil for cooking
Kosher salt and freshly ground black pepper, to taste
In a sauce pan coated lightly with oil over high heat saute the onions, ginger and dried cranberries till soft, about 5 minutes. Add the orange zest and juice and soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50% over low heat, about 10 to 15 minutes. Transfer to a blender and blend till almost smooth drizzling in the oil. Do not blend super smooth. Let come to room temperature and then transfer to a glass jar, seal and store in refrigerator for up two weeks.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.