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Mustard-Glazed Chicken with Arugula and Bok Choy

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

Ingredients

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

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...

View full recipe at My Recipes

Comments

Variations on Mustard-Glazed Chicken with Arugula and Bok Choy

  • Mustard-Glazed Chicken with Arugula and Bok Choy
    • 0.25 cup(s) canola oil
    • Salt and freshly ground pepper
    • 0.5 teaspoon(s) mirin
    • 0.75 teaspoon(s) sugar
    • 4 teaspoon(s) dry mustard powder
    • +5 other ingredients


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