Chicken Teriyaki & Aromatic Rice with Bok Choy & Carrots

• porciones: 2
• tiempo total: 40 min

Ingredientes

2 Boneless, Skinless Chicken Breasts

½ cup Jasmine Rice

6 oz Carrots

10 oz Baby Bok Choy

2 cloves Garlic

1 Tbsp Mirin

1 1-Inch Piece Ginger

2 Tbsps Soy Glaze

1 Tbsp Sesame Oil

1 Tbsp Rice Vinegar

1 tsp Furikake

Instrucciones

1 - Make the aromatic rice: Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 - Prepare the remaining ingredients & make the glaze: Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water.

3 - Cook the vegetables: In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 - Cook the chicken & serve your dish: Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked vegetables and aromatic rice. Garnish with the furikake. Enjoy!

Nutrición

• Tamaño de la Porción: 1/2 recipe
• Calorías: 580
• Grasa Total: 11 g
• Grasa Saturada: 2 g
• Grasa Trans: 0 g
• Colesterol: 125 mg
• Sodio: 840 mg
• Carbohidratos Totales: 71 g
• Fibra Dietética: 4 g
• Azúcares Totales: 16 g
• Proteína: 47 g