This is from Food and Wine magazine.
Preheat the oven to 425 deg. In a bowl, stir the mustard with water, mirin, 1 tsp soy, and 1/2 tsp sugar.
In an ovenproof skillet, heat 1 tblsp oil. Season 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 min or until cooked through. Transfer chicken to a cutting board and let rest for 5 min. Slice. Wipe out skillet.
Steam bokchoy for 5 min. Drain. Pat dry. In same skillet heat 1 tblsp of oil. Add bok choy cut side down and cook over high heat, turning once, until browned, 3 min. Transfer to platter. Season with salt and pepper. Arrange 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 arugula and toss. Arrange over chicke and servde.
Wine: Full-bodied, melony white: 2007 Pine Ridge Chenin Blanc-Viognier
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (609g) | ||
Recipe Makes: 4 | ||
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Calories: 329 | ||
Calories from Fat: 151 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 463.6mg | 16 % | |
Potassium 1505mg | 40 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 6.9g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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