Teriyaki Chicken With Bok Choy

Teriyaki Chicken With Bok Choy
Paul Sirisalee
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preparation
10
minutes
cooking
65
minutes
Serves 4

Ingredients

1
clove garlic, chopped
1/4
cup
plus 1/3 cup teriyaki sauce
8
bone-in chicken thighs (2 1/2 pounds)
1
cup
long-grain white rice
2
bunches
baby bok choy, quartered

Directions

  1. In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce. Add the chicken, turn to coat, cover, and let marinate for 30 minutes.
  2. Cook the rice according to the package directions.
  3. Meanwhile, heat oven to 450° F. Place the chicken on a foil-lined rimmed baking sheet and roast, basting with the remaining ⅓ cup of teriyaki sauce, until cooked through, 25 to 30 minutes. Ten minutes before the chicken is done, add the bok choy. Serve the chicken and bok choy over the rice.

 

Sue Li
April 2012

Nutritional Information

  • Per Serving
  • Calories 594
  • Fat 24 g
  • Sat Fat 7 g
  • Cholesterol 140 mg
  • Sodium 1,210 mg
  • Protein 45 g
  • Carbohydrate 47 g
  • Sugar 5 g
  • Fiber 2 g
  • Iron 4 mg
  • Calcium 40 mg
What does this mean? See Nutrition 101.

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