Creeach Fam Recipes

Sweet Soy Ginger Glazed Chicken with Japanese Sweet Potatoes

Name: Sweet Soy Ginger Glazed Chicken with Japanese Sweet Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skinless, bone-in chicken thighs (about 2 pounds); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon canola oil; 1 tablespoon butter; 1/2 cup soy sauce; 1/2 cup mirin; 1/2 cup chicken broth; 2/3 cup granulated sugar; 1 tablespoon grated fresh ginger; 1 pound Japanese purple sweet potatoes (, peeled and cut into ½-inch wedges); 4 small bok choy (, quartered lengthwise)

4 servings

portions

5 minutes

temps actif

35 minutes

temps total

Commencer à Cuisiner

Ingrédients

4 skinless, bone-in chicken thighs (about 2 pounds)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon canola oil

1 tablespoon butter

1/2 cup soy sauce

1/2 cup mirin

1/2 cup chicken broth

2/3 cup granulated sugar

1 tablespoon grated fresh ginger

1 pound Japanese purple sweet potatoes (, peeled and cut into ½-inch wedges)

4 small bok choy (, quartered lengthwise)

Instructions

Brown the chicken thighs. Pat 4 chicken thighs dry with paper towels. Season both sides of the chicken thighs with a total of 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon canola oil with 1 tablespoon butter over medium-high. Add chicken thighs and cook undisturbed, turning once, until browned, about 5 minutes per side.

Mix the sauce and add it to the chicken. Mix 1/2 cup soy sauce, 1/2 cup mirin, 1/2 cup chicken broth, 2/3 cup granulated sugar, and 1 tablespoon grated fresh ginger. Bring to a boil, spooning sauce over the chicken.

Add the sweet potatoes and cook with the chicken until tender. Nestle 1 pound of sliced sweet potato wedges in the sauce among the chicken thighs. Cover, cook for 10 minutes, then flip the chicken and turn the potatoes. Cook for another 5-10 minutes or until the potatoes are tender and the chicken’s internal temperature reaches 170°F. Transfer the chicken to a plate and loosely tent with foil.

Add the bok choy and reduce the sauce. Tuck the 4 quartered bok choy among the sweet potatoes and spoon with the sauce. Cover and cook until the bok choy is tender, 4-5 minutes. Add the chicken back to the skillet, spoon with sauce, and serve with white rice or coconut rice, if desired.

Nutrition

Taille de Portion

Calories

455 kcal

Lipides Totaux

8 g

Lipides Saturés

2 g

Lipides Insaturés

5 g

Acides Gras Trans

0.1 g

Cholestérol

8 mg

Sodium

2877 mg

Glucides Totaux

89 g

Fibres Diététiques

12 g

Sucres Totaux

56 g

Protéines

18 g