We put a healthy twist on a take-out classic with this teriyaki chicken. A marinade of soy sauce infused with mirin, honey, and our own spice blend provides a sweet-umami foundation for tender chicken breasts before they're pan-roasted to sticky, delicious perfection. Served alongside stir-fried baby bok choy and mushrooms, this is a low-carb, low-calorie dinner that comes together lickety-split and is still finger-lickin' good.
Stir together Asian spice blend, honey, soy sauce, and mirin in a medium mixing bowl. Rinse chicken breasts and pat dry. Add chicken to bowl and marinate 15 minutes while you prepare remaining ingredients.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy. Halve bok choy lengthwise. Cut mushrooms into ¼" slices. Mince garlic. Trim and slice whites of green onions into 1" pieces. Slice remaining green onions on an angle into ¼" pieces.
Cook the Chicken
Place a medium oven-safe pan over medium heat. Add 2 tsp. olive oil to hot pan. Remove chicken from marinade and shake off excess marinade. Reserve marinade. Add chicken to pan and cook 3 minutes, or until browned. Flip chicken and place in oven 6 minutes. Pour reserved marinade over chicken and return to oven 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.
Place a large pan over medium-high heat. Add 2 tsp. olive oil to hot pan. Add bok choy and cook 3 minutes, or until browned on both sides. Remove bok choy to a plate and return pan to medium-high heat.
Finish the Stir-Fry
Add white parts of green onions, mushrooms, and water chestnuts to pan and sear 2 minutes. Add garlic, ginger, 2 Tbsp. water, and stir together. Return bok choy to pan and cook 3 minutes, or until bok choy is tender. Season to taste with salt and pepper.
Plate the Dish
Place vegetables and chicken on plate. Pour remaining teriyaki sauce over chicken and vegetables and garnish with green onions.