kombucha teriyaki chicken with bok choy

kombucha teriyaki chicken with bok choy

  • Difficulty: easy
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The depth and flavor complexity of kombucha complements most Asian-inspired dishes and this simple stir fry teriyaki is no exception.

Credit: kombuchology.com


  • 1 lb chicken
  • 1/4 cup low-sodium soy sauce
  • 2 tsp light brown sugar
  • 1 tbsp sesame seeds
  • 4 tsp cornstarch
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 1 large or 2 medium heads bok choy, chopped
  • 1 tablespoon Kombucha Vinegar
  • 2 tbsp vegetable oil
  • Cooked rice, for serving


  1. Combine soy sauce, kombucha vinegar, brown sugar, and 3 tablespoons water. Set aside.
  2. Slice chicken into small cubes or strips. In a medium bowl, toss chicken with cornstarch until all surfaces are well coated.
  3. In a large skillet or wok, heat oil, garlic, and ginger over medium-high heat about 1 minute. Add sesame seeds and cook for 1 minute more, stirring constantly.
  4. Add chicken in a single layer. For best results, use a grill press to add pressure and quickly sear the chicken.
  5. Stir regularly and cook until lightly browned on all sides and cooked through, 6-8 minutes.
  6. Add bok choy, stirring, until leaves just start to wilt, about 1 minute.
  7. Add soy sauce mixture and cook over medium heat until sauce thickens, about 2 minutes.
  8. Serve over rice.
  9. Mix together salt, pepper, paprika, cumin, cayenne, and brown sugar. Add kombucha and mix well.

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