Name: Mustard-Glazed Chicken with Arugula and Bok Choy
Yield: 4
Ingredients: 4 tsp. dry mustard powder -; 4 tsp. water -; 1/2 tsp. mirin -; 1 1/2 tsp. low-sodium soy sauce -; 3/4 tsp. sugar -; 1/4 c. canola oil -; 4 skinless, boneless chicken breast halves -; Salt and freshly ground pepper -; 2 medium heads of bok choy -; 1 tbsp. rice vinegar -; 1 bag baby arugula -

Mustard-Glazed Chicken with Arugula and Bok Choy

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Ingredients for - Mustard-Glazed Chicken with Arugula and Bok Choy

1. 4 tsp. dry mustard powder -

2. 4 tsp. water -

3. 1/2 tsp. mirin -

4. 1 1/2 tsp. low-sodium soy sauce -

5. 3/4 tsp. sugar -

6. 1/4 c. canola oil -

7. 4 skinless, boneless chicken breast halves -

8. Salt and freshly ground pepper -

9. 2 medium heads of bok choy -

10. 1 tbsp. rice vinegar -

11. 1 bag baby arugula -

How to cook deliciously - Mustard-Glazed Chicken with Arugula and Bok Choy

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.