Teriyaki Chicken, Baby Bok Choy & Lotus Root Chips

I started making teriyaki chicken when I lived in Vancouver B.C. because there were quite a lot of talented Japanese cooks in the kitchen who I learned from. I love the sweet glaze of it and how the marinade adds so much flavor to the chicken. My older son, Graeme, asks for this dish a lot. It’s easy to whip up, and I bet you’ll like it as much as him.