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Teriyaki Chicken With Bok Choy

Teriyaki Chicken With Bok Choy
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2012

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 .

Quick Tip

Teriyaki Sauce
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.