Mustard-Glazed Chicken with Arugula and Bok Choy
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.
Recipe by Food & Wine March 2009