Karaage-Style Chicken Teriyaki

While rice cooks, peel, then mince or grate ginger. Thinly slice green onions. Cut bok choy into 1-inch pieces. Pat chicken dry with paper towels. Add chicken, half the ginger, half the garlic and half the soy sauce mirin blend to a medium bowl, then season with salt and pepper. Toss to combine. Set aside. Whisk together remaining soy sauce mirin blend and teriyaki sauce in a small bowl until combined. Set aside.

Add cornstarch and flour to a large zip-top bag, then season with salt and pepper. (NOTE: If you don't have a zip-top bag, add to a shallow dish and toss to combine!) Close top, then shake to combine. Add chicken. Close top, then shake to coat chicken.

Heat 1/4-inch layer of oil in a large heavy-bottomed pot over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add chicken tenders. Cook until golden brown and cooked through, 2-3 min per side.** (NOTE: Don't overcrowd the pan, cook in batches for 4 ppl.) Using tongs, transfer chicken to a paper-towel-lined plate.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining garlic, remaining ginger, 1 tbsp water (dbl for 4 ppl) and bok choy. Cook, stirring constantly, until tender-crisp, 2-3 min. Transfer to a plate. Add soy-teriyaki mixture to the pan. Cook, stirring constantly, until warmed through, 1-2 min. Remove from heat.