Mustard Glazed Chicken With Arugula Recipe Recipes Net

Ingredients

4tspdry mustard powder

4tspwater

½tspmirin

1½tspsoy sauce,low sodium

¾tspsugar

¼cupcanola oil

4chicken breast halves,boneless, skinless

salt and freshly ground pepper

2headsbok choy

1tbsprice vinegar

1bagbaby arugula

Preheat the oven to 425 degrees F.

In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy, and ½ 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.

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.

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.