Chef Way: Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad. Healthier Way Opt for chicken breasts instead of legs, cook the bok choy in a minimal amount of oil (no butter) and dress the salad lightly with oil, soy sauce and rice wine vinegar.
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 heads of bok choy, about 1 1/4 pounds halved lengthwise
1 tablespoon rice vinegar
1 5-ounce bag baby arugula
How to Make It
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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