Sweet Soy Ginger Glazed Chicken with Japanese Sweet Potatoes

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 35 minutes

材料

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)

手順

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.

栄養

• カロリー: 455 kcal
• 脂肪総量: 8 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 5 g
• トランス脂肪: 0.1 g
• コレステロール: 8 mg
• ナトリウム: 2877 mg
• 炭水化物総量: 89 g
• 食物繊維: 12 g
• 糖質総量: 56 g
• タンパク質: 18 g