

A perfect balance of sweet, savory & fresh.
This dish brings together the rich, umami-packed flavor of teriyaki chicken with the fresh, crisp bite of blanched bok choy. The chicken is glazed in a glossy, homemade teriyaki sauce – sweet, savory, and sticky in all the right ways – while the bok choy adds a refreshing contrast that keeps the meal light and balanced. It’s quick to prepare, full of flavor, and perfect for a satisfying weeknight dinner or an impressive yet effortless weekend meal. Simple ingredients, bold taste!
Ingredients: (for 2 servings)
- 2 Bok Choy cabbages (you can also use Chinese cabbage from the one created if you can’t find it, the way to prepare it will be the same)
- 6-8 chicken thighs (depending on their size)
- 4-5 green onions
- 4 tablespoons sesame seeds
- a few tablespoons of sesame oil
- 80 ml of honey
- 40-50 ml classic soy sauce
- a piece of fresh ginger (about the size of your thumb)
- a small head of garlic
- 2 tablespoons white vinegar or rice vinegar
- 110-120 ml water

Preparation:
Rinse the chicken thighs and cut them into bite-sized cubes. Peel and finely grate the ginger. Peel the garlic and slice it thinly. Wash the green onion and chop it finely. Separate the Bok Choy leaves from the stems, then rinse them thoroughly with water.

In a large wok, heat the sesame oil. Once hot, add the chicken and cook until it’s no longer pink, the juices have evaporated, and it begins to brown. Once browned, stir in the ginger and garlic, and cook for 1-2 minutes. Next, add the water, soy sauce, honey, and vinegar, stirring well, and cook until the sauce thickens. Finally, add the chopped green onions and sesame seeds, stir to combine, and cook for another minute.

In a large pot, bring salted water to a boil. Once boiling, add the Bok Choy leaves and blanch them until they soften and become tender at the base. Remove each leaf carefully, draining well, and arrange them on a plate.

Serve with the chicken.

If you try the recipe, let me know how you liked it! 😊
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