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!
Summary: An easy dish combining sauteed chicken and bok choy with a simple mustard and mirin glaze
Prep Time: 15 minutes
Total Time: 45
Ingredients
- 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
Preparation Instructions
- 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.
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{ 31 comments… read them below or add one }
What a great use for bok choy! I’m embarrassed to admit we have/had an entire vegetable BOX of bok choy, and let the entire thing go to seed. :( We were just too busy to harvest.
Thanks for doing the research for me so the next time I’m in need of some baby bok choy, I have some ideas for what to do with it!
[K]
Hi Barb: Beautiful meal…I could eat like this all week! I haven’t done much with bok choy – I need to incorporate it this season into some meals. I don’t have a problem finding mirin in the markets, it’s sake that I can never find. Perhaps I’m looking in the wrong places/aisles. Your chicken turned out beautifully caramelized and looks like it had a fantastic texture. =)
Thanks Christina. So could I…and should!
very healthy n irresistable recipe..
chanced upon your space while bloghopping..
wonderful space you have with interesting recipe collections..
Happy to follow u..
do stop by mine sometime..:)
Tasty Appetite
I’ve never had bok choy either. Your review of it has me tempted to try this dish, if not for the bok choy then definitely for the scrumptious looking chicken!
We adore baby bok choy and I truly can’t wait to try this recipe. Simple ingredient list and technique – perfect!
That’s what I loved too…and now must admit I love baby bok choy too. And not just because it looks adorable!
I’m in dire need of some fast and easy meals these days… Thanks for sharing. Plus, I absolutely adore bok choy and the way it holds sauces. So delicious!
Thanks too for the tip on the Mirin. It’s good to know we don’t *have* to purchase an expensive ingredient that may only be used once.
Most welcome Jenny, thanks for stopping by.
You’re not lyin’. Those bok choy are adorable :-) When ordering Chinese food “family style” I always opt for a side of bok choy. Good stuff.
So cute…not sure when I’ve ever felt such a surge of affection for a ‘cute’ veggie!
Some of my all-time favorite ingredients! This looks simply perfect.
You’re approval huge of course. I found email about submitting recipe in junk mail AFTER deadline so went ahead with it here. I need to do more!
Barbara, if you like arugula go pick you some fresh dandilions and for a “walk on the wild side!” Giggles
Even dandelions aren’t ready yet…we are a month behind ‘flatlanders’ here in the Mile High city. Not a lot…but still, snow last night even!
This looks amazing as usual. I wish I could just POP over to dinner with you!
So do I…so do I!
What a beautiful looking dish. Can’t wait to try it!
It’s funny…I’ve been contemplating a recipe like this for chicken for sometime but here you go making whole what was bits and pieces in my mind. I’ve used dijon mustard as part of a chicken marinade before but I’ve been really wanting to get more use out of my dry mustard. Well this dish was MY answer to prayer in more ways than one. Thanks!
BTW, I usually steam, stir fry or add my bok choy to soups but I really like what you’ve done here. :-)
What can I say but ‘Do It!’
I’m always looking for new chicken dishes and new veggies to try! I am not sure if I’ve ever tried bok choy (probably in a restaurant) but I know I’ve never cooked with it. Thanks for the inspiration!
I loved it. The steaming and the quick browning saw it cook a bit but still have a firm bite and I like that with greens…wilting til mush has never been a favorite of mine!
I have made Bok Choy just recently for the very first time as well. Why I waited so long? Don’t have an answer. We all really enjoyed it.
Spicy and sweet is also one of my beloved combos. I will take the recipe to try. Thanks, Barb.
I know right? Glad I’m not alone in that and glad I was sort of forced into it..sometimes those moments are great learning experiences. Now watch me not be able to find it!
I may try this one out with some salmon. Looks lovely! And, yes, bok choy is adorable :-)
I can see that Brian; light yet lovely flavors would work with chicken or salmon.
Light and delicious, this recipe really looks delicious Barb. I prepared a chicken recipe last night that I saw on Food52 which also called for Mirin, which I didn’t have so I just skipped it (too tired for a scavenger hunt). Thanks for letting me know how to make a substitute.
I found it at Sunflower Market but it was $8 for the bottle…I should have done the alternative myself!
I’m going to save this recipe Barb. I too get alot of Bok Choy in our CSA share and though enjoying it am always a bit stymied about how to prepare it other than in a standard stir fry. Arugula is my complete favorite. Your know that game ‘if you could take one food to a desert island what would it be?’; mine is arugula. No question. Lovely recipe for this chilly day!
I have a whole box of arugula I bought for this dish…now I need to find something else to do with it! I expected to be able to buy a modest amount but it was prepackaged. I should have given you some!
I just love bok choy! In addition to being full of carotinoids (for eye health, your immune system) and other nutrients such as fibre, I find it very tasty in a mild way. One of my favorite ways to use it is as the main vegetable in homemade chicken soup. I used to cram my crock pot with all kinds of stronger vegetables like celery or cabbage – which seem to take over the flavor: now I use one whole onion, carrots, chicken (turkey or duck), parsley, parsnip, and one whole chopped bok choy.
I have not seen these baby-sized bok choy but am delighted to find more recipes using it.