Soy Glazed Chicken With Bok Choy

Soy Glazed Chicken With Bok Choy


By Sven Mede

INGREDIENTS:

     2 Tablespoons sesame oil
     4 (6-7-ounce) chicken breasts, skin on and boneless
     Salt and pepper
     4 baby bok choy, quartered
     5 ounces daikon radish, peeled into long strips
     2 Tablespoons chopped ginger
     1 (5-inch) piece lemongrass, chopped
     ½ cup soy sauce
     1 cup mirin
     2 Tablespoons chopped cilantro

METHOD:

Preheat the oven to 350°F. Heat oil in an ovenproof skillet. Season the chicken with salt and pepper and add to the skillet, skin side down. Sear for 5 minutes. Flip over and cook for 3 more minutes. Flip over again and finish in the oven, about 10 minutes. Slice the chicken and return to the skillet.

Bring a saucepot of salted water to boil. Blanch the bok choy for about 90 seconds. Shock in ice water. Add the bok choy and daikon to the chicken.

In a small saucepot over medium heat, combine the ginger, lemongrass, soy sauce and mirin to make the glaze. Cook for about 8 minutes. Strain into the skillet with the chicken and simmer for 30 seconds. Then add the cilantro.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 5 minutes

Cook time: 25 minutes

Round Out the Meal:
With cooked green soba noodles.

Kid Friendly:
Add a small amount of cream to the glaze.

Wine Pairing:
A sake, such as Chiyonosono Junmai Ginjo, Secret Power.