Mustard-Glazed Chicken with Arugula and Bok Choy Recipe

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Vicki May 4, 2021

How To Make Mustard-Glazed Chicken with Arugula and Bok Choy

Mustard-glazed chicken is an Asian-inspired recipe that packs a ton of flavor. It’s served with buttery bok choy and arugula salad to make a complete meal.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Serves:

Ingredients

  • 4tspdry mustard powder
  • 4tspwater
  • ½tspmirin
  • tspsoy sauce,low sodium
  • ¾tspsugar
  • ¼cupcanola oil
  • 4chicken breast halves,boneless, skinless
  • salt and freshly ground pepper
  • 2headsbok choy
  • 1tbsprice vinegar
  • 1bagbaby arugula

Instructions

  1. Preheat the oven to 425 degrees F.

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

  3. In an ovenproof skillet, heat 1 tablespoon of the oil.

  4. Season the chicken with salt and pepper and cook over high heat until golden.

  5. Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through.

  6. Transfer the chicken to a cutting board and let rest for 5 minutes; slice.

  7. Wipe out the skillet.

  8. Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry.

  9. In the same skillet, heat 1 tablespoon of the oil.

  10. Add the bok choy cut side down and cook over high heat, turning once, until browned.

  11. Transfer to a platter; season with salt and pepper.

  12. Arrange the chicken over the bok choy.

  13. In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper.

  14. Add the arugula and toss; arrange over the chicken and serve.

Nutrition

  • Calories: 327.68kcal
  • Fat: 23.23g
  • Saturated Fat: 3.49g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 12.47g
  • Polyunsaturated Fat: 6.11g
  • Carbohydrates: 8.87g
  • Fiber: 3.23g
  • Sugar: 4.29g
  • Protein: 22.48g
  • Cholesterol: 55.68mg
  • Sodium: 731.60mg
  • Calcium: 244.23mg
  • Potassium: 812.63mg
  • Iron: 2.55mg
  • Vitamin A: 140.56µg
  • Vitamin C: 43.67mg
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