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.
Serves:
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
Instructions
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Preheat the oven to 425 degrees F.
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In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy, and ½ teaspoon of the sugar.
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In an ovenproof skillet, heat 1 tablespoon of the oil.
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Season the chicken with salt and pepper and cook over high heat until golden.
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Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through.
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Transfer the chicken to a cutting board and let rest for 5 minutes; slice.
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Wipe out the skillet.
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Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry.
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In the same skillet, heat 1 tablespoon of the oil.
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Add the bok choy cut side down and cook over high heat, turning once, until browned.
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Transfer to a platter; season with salt and pepper.
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Arrange the chicken over the bok choy.
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In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper.
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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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