Teriyaki-Glazed Chicken Thighs with Charred Baby Bok Choy + Crispy Roasted Yukon Golds

A weeknight Japanese-inspired bowl: juicy teriyaki chicken thighs, blistered baby bok choy (in season in WA in early spring), and crispy-edged roasted Yukon Golds. Big flavor, minimal cleanup.

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Ingredients

Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb (sale)
Organic Baby Bok Choy 12 oz, halved lengthwise $3.99/lb
Yukon Gold Potatoes 1 lb, cut into 3/4-inch chunks $1.49/lb
Ginger Root 1 oz, grated $4.99/lb
Garlic 2 cloves, minced $1.50 each
Green Onions 2 green onions, sliced $1.50 each bunch
Kroger® Stir Fry Teriyaki Kit 1 kit (use sauce; kit veggies optional) $4.29

Instructions

Heat oven to 450°F. Cut potatoes into 3/4-inch chunks.
Toss potatoes with 1 tbsp oil, 3/4 tsp salt, and pepper. Roast 25–30 minutes, turning once, until browned and crisp-tender.
Meanwhile, pat chicken thighs dry; season with salt and pepper. Sear in a skillet over medium-high with 1 tsp oil, 4–5 minutes per side, until 165°F.
Lower heat to medium and pour in teriyaki sauce from the kit; simmer 1–2 minutes to glaze the chicken. Remove from heat.
In a second skillet (or the same after chicken), sear bok choy cut-side down in a little oil 2–3 minutes. Flip, add ginger + garlic and a splash of water; cover 2 minutes to steam-tender. Season lightly.
Serve potatoes topped with glazed chicken and bok choy; finish with sliced green onions (and kit veggies if using).

Cook time: 50 minutes

Estimated cost: $9–13

Health notes: ~700–900 kcal per serving depending on sauce/oil. High protein; bok choy adds vitamins A, C, K. To reduce sodium, use less teriyaki sauce and add extra citrus brightness if you have it.

Drink pairing: Dry Riesling or a crisp dry rosé (both handle sweet-salty teriyaki well).

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