Mustard-Glazed Chicken with Arugula and Bok Choy
Mustard-Glazed Chicken with Arugulan and Bok Choy is a gluten free, dairy free, and fodmap friendly main course. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 43g of protein, 19g of fat, and a total of 387 calories. If you have mirin, bok choy, water, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 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.
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.
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.