Chicken Teriyaki with Bok Choy Salad

I know Sarah just posted yesterday about a Chicken Salad she’s perfected and now today I’m posting a recipe.  We are not turning into a food blog, I promise! We Tipsy gals just like to eat OK?!

My husband is the chef in the family.  I can cook some stuff, I make a mean guacamole.  And I can definitely make margaritas.  But day to day? My husband, Jesse, cooks.  This is a recipe that we both contribute to and it’s been seriously good during the summer now that it’s eleventy billion degrees here lately.

SALAD
1 head Bok Choy, cut and chop leaves and stalk
1 bunch green onions, chop, including some of stem
1/4 c. sesame seeds
1/2 c. sliced almonds
1 tbsp. sugar
1 pkg. Ramen noodles (discard seasonings packet), crush before opening
1/4 c. butter

DRESSING
1/4 c. sugar
1/4 c. red wine vinegar
1 tbsp. soy sauce

CHICKEN TERIYAKI
1 sm white onion (sliced)
1lb chicken cubed
1/2 cup teriyaki sauce (from the jar) (approximated amount)

Start with combining everything for the chicken in a large Ziploc bag and let marinate for 30min or up to 2 hours. In heavy skillet, brown sesame seeds, almonds, noodles and sugar in butter. Let cool. Prepare bok choy and green onions in large salad bowl. Heat a wok on high, add a tablespoon of oil to the wok, dump chicken in. Let chicken cook, turning once. Chicken will be ready when it’s dark brown and the sauce has been reduced (ignore it a little while, maybe 15min). Combine salad, noodle mixture and dressing in bowl with tongs. Add chicken on top when it’s ready.

(The salad is great even without the chicken and is a great idea for baby showers or wedding showers.)