Mustard-Glazed Chicken With Arugula And Bok Choy

Name: Mustard-Glazed Chicken With Arugula And Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons dry mustard powder; 4 teaspoons water; 1/2 teaspoon mirin; 1 1/2 teaspoons low-sodium soy sauce; 3/4 teaspoon sugar; 1/4 cup canola oil; 4 skinless, boneless chicken breast halves (about 6 ounces each); Salt and freshly ground pepper; 2 heads of bok choy, about 1 1/4 pounds halved lengthwise; 1 tablespoon rice vinegar; 1 5-ounce bag baby arugula

Servings: persons

4 teaspoons dry mustard powder
4 teaspoons water
1/2 teaspoon mirin
1 1/2 teaspoons low-sodium soy sauce
3/4 teaspoon sugar
1/4 cup canola oil
4 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
2 heads of bok choy, about 1 1/4 pounds halved lengthwise
1 tablespoon rice vinegar
1 5-ounce bag baby arugula

1
Preheat the oven to 425u00b0. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy and 1/2 teaspoon of the sugar.
2
In an ovenproof skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and cook over high heat until golden, 2 minutes. Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes; slice. Wipe out the skillet.
3
Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy.
4
In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper. Add the arugula and toss; arrange over the chicken and serve.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons dry mustard powder, 4 teaspoons water, 1/2 teaspoon mirin, 1 1/2 teaspoons low-sodium soy sauce, and more.

Yes, Mustard-Glazed Chicken With Arugula And Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!