HONEY-SESAME TERIYAKI CHICKEN WITH BOK CHOY
We love the flavor of dark chicken meat for this recipe, but white meat works just as well. For skinless, boneless chicken breast, follow the same procedure for baking, but start checking for doneness around the 20-minute mark to avoid overcooking.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil.
- In a small saucepan over medium heat, combine the soy sauce, honey, vinegar, garlic and ginger. Bring to a boil and cook for 1 minute. Stir in the sesame oil. Remove from heat. Reserve 1/4 of the sauce in a small bowl.
- Place the chicken on the prepared baking sheet. Brush the chicken with the teriyaki sauce from the pan. Bake in the oven for 60 minutes or until the juices run clear and the temperature of the chicken is 160 degrees F, brushing with the marinade every 10 minutes and turning halfway through. Remove from the oven and sprinkle with sesame seeds.
- In a large saute pan over medium-high heat, add the oil and bok choy. Season with salt. Cook until just tender, about 5 minutes.
- Serve the chicken over rice and with the bok choy and remaining sauce.
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