Mustard-Glazed Chicken with Arugula and Bok Choy

Mustard-Glazed Chicken with Arugula and Bok Choy
Photo by © Tina Rupp

Ingredients

  • 1 tablespoon rice vinegar
  • ½ teaspoon mirin
  • ¾ teaspoon sugar
  • 4 teaspoons water
  • 4 skinless, boneless chicken breast halves (about 6 ounces each)
  • 2 medium heads of bok choy, about 1 1/4 pounds halved lengthwise
  • Salt and freshly ground pepper
  • + 4 more ingredients
    • 4 teaspoons dry mustard powder
    • 1 ½ teaspoons low-sodium soy sauce
    • 1 5-ounce bag baby arugula
    • ¼ cup canola oil

Preheat the oven to 425°. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy and 1/2 teaspoon of the sugar. 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 br...

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Variations on Mustard-Glazed Chicken with Arugula and Bok Choy

  • Mustard-Glazed Chicken with Arugula and Bok Choy
    • 1.5 teaspoon(s) low-sodium soy sauce
    • 4 teaspoon(s) water
    • 4 skinless, boneless chicken breast halves
    • 4 teaspoon(s) dry mustard powder
    • +6 other ingredients


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