Grilled Teriyaki Chicken with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent chicken breasts marinated in a classic Japanese teriyaki glaze, served atop tender bok choy with a hint of ginger and garlic. This japanese-inspired grilling ready in about 25 minutes pairs chicken breasts, teriyaki sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 335 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Cook: 10 min Serves 2 Japanese cuisine 335 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 2 tablespoons teriyaki sauce, 1 tablespoon sesame oil, minced garlic, and grated ginger. Season chicken breasts with salt and pepper, then add to the marinade, turning to coat. Let marinate for 15 minutes.
  2. Step 2: Heat 1 tablespoon vegetable oil in a grill pan over medium-high heat. Remove chicken from marinade (reserving the marinade), and sear for 5 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: In the same pan, add bok choy and cook for 4-5 minutes, stirring occasionally, until crisp-tender. Add reserved marinade and 2 tablespoons teriyaki sauce, cooking for 1 minute until sauce bubbles and thickens.
  4. Step 4: Slice chicken and serve over bok choy, drizzling with pan juices.

Frequently asked questions

How long does Grilled Teriyaki Chicken with Bok Choy take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Teriyaki Chicken with Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Grilled Teriyaki Chicken with Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Teriyaki Chicken with Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Teriyaki Chicken with Bok Choy?

Japanese grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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