Mustard-Glazed Chicken with Arugula and Bok Choy

Ingredients

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

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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