I recently received a box of organic produce filled with some pretty standard fare including blueberries, oranges, sweet potatoes and onions (made an easy casserole with those two) and also included in that box was bok choy. I knew what it was, I’m sure I’ve had it somewhere but when I found myself in possession of two heads of baby bok choy I was at a loss as what to do with it.
Though I’ve never purchased or prepared bok choy before I have to tell you…the baby heads of this vegetable could not be called anything but adorable. See that orange in the photo? It’s normal size and they are just so petite!
I queried some friends about what to do with them and it seems that steaming them or cooking them in a wok was the the norm however I wanted a completed dish to prepare…not JUST bok choy. As if an answer to a prayer, I was perusing my copy of Food and Wine Annual cookbook for 2010 (I get the magazine but can’t help myself, I also get the book that compiles all of the recipes for the previous year!).
Perfect for my interest was this recipe for chicken with a mustard sauce and bok choy. So simple to prepare which is huge on my list for weeknight meals. Despite what seems to be a preponderance of desserts on this blog lately…I do not have Lemon Meringue Pie for dinner (though you might catch me sneaking some for breakfast!). Dinners are lighter fare and often just something from the grill and a salad. I don’t think those all that interesting but my friends disagree so I will be including more of my quick meals at their insistence!
This dish is from Takashi Yagihashi, a Food & Wine Best New Chef of 2000 and it seemed so perfect to make something from a Japanese chef. It did require I purchase Mirin which I thought was expensive and hard to find so if you have those issues, I would not hesitate to substitute some sake or sherry with a bit of sugar (Ratio of three parts wine to 1 part sugar).
Now I’m hooked; just loved that the cooking method did not wilt the bok choy and the chicken with the sauce and arugula was a great blend of sweet and a bit of hot; always a favorite of mine!
An easy dish combining sauteed chicken and bok choy with a simple mustard and mirin glaze
- 4 teaspoons dry mustard powder
- 4 teaspoons water
- 1/2 teaspoon mirin
- 1 1/2 teaspoons low-sodium soy sauce
- 3/4 teaspoon sugar
- 1/4 cup canola oil
- 4 skinless, boneless chicken breast halves (about 6 ounces each)
- Salt and freshly ground pepper
- 2 medium heads of bok choy (about 1 1/4 pounds), halved lengthwise
- 1 tablespoon rice vinegar
- One 5-ounce bag baby arugula
- 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.
- 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.
- 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.
- 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.