Teriyaki Chicken With Bok Choy
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Cook the rice according to the package directions.
- 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.
Nutritional Information
- Per Serving
- Calories 594
- Fat 24g
- Sat Fat 7g
- Cholesterol 140mg
- Sodium 1,210mg
- Protein 45g
- Carbohydrate 47g
- Sugar 5g
- Fiber 2g
- Iron 4mg
- Calcium 40mg
What does this mean? See
Nutrition 101
.
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Quick Tip
To make your own teriyaki sauce, whisk together ½ cup soy sauce, ½ cup water, ¼ cup packed light brown sugar, 1 clove garlic
(chopped), and ½ teaspoon of ground ginger.
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