Serves 4

4 boneless chicken breasts, skin on

1 cup Cranberry-Teriyaki Stir-Fry Glaze, 2 tablespoons reserved for garnish

3 cloves garlic, thinly sliced

8 baby bok choy, cored and split in half

Grapeseed or canola oil for cooking

Kosher salt and freshly ground black pepper

Prepare a hot grill or broiler.  On a large plate, brush chicken with the glaze on both sides.  Season breasts and grill them on both sides until cooked thru, about 5 minutes a side, brushing frequently with the glaze. Let chicken rest for 3-5 minutes before slicing on the bias.  Meanwhile, in a wok or sauté pan coated lightly with oil on medium-high heat, add garlic and saute for a few moments, then add bok choy. Sear each side until tender-crisp and season with kosher salt and freshly ground black pepper. To serve, divide bok choy amongst four plates and top with sliced chicken.  Zig-zag remaining stir-fry glaze on the plates.