Miso-Glazed Chicken and Bok Choy

The Denver Post - - LIFE&CULTURE -

From Dawn Jackson Blat­ner, to­day.com Serves 4 In­gre­di­ents 1 ½ pounds chicken, cut into 1-inch pieces 2 heads baby bok choy, halved length­wise ¼ cup oys­ter sauce 2 ta­ble­spoons rice vine­gar 1 ta­ble­spoon miso paste 1 ta­ble­spoon wa­ter 1 ta­ble­spoon sesame oil Kosher salt 1 red bell pep­per, seeded and cut into rings 3 ounces shi­itake mush­rooms, thinly sliced 4 scal­lions, thinly sliced 2 ta­ble­spoons sesame seeds (op­tional) Di­rec­tions

Pre­heat the oven to 400°F. Line a rimmed half sheet pan (about 11-by 17-inches) with foil or parch­ment. Place the chicken and the bok choy on the pan in a sin­gle layer. In a bowl, whisk to­gether the oys­ter sauce, vine­gar, miso, and wa­ter un­til smooth. Brush the chicken pieces evenly with 2 ta­ble­spoons of the mix­ture. Rub the bok choy with sesame oil and sea­son each half with a pinch of salt. Toss the bell pep­per, mush­rooms and scal­lions in the re­main­ing sauce and place over the chicken. Trans­fer pan to the oven for 12 to 15 min­utes or un­til chicken is cooked through. Sprin­kle with sesame seeds if de­sired. Swap op­tions: If you don’t have oys­ter sauce you can use soy sauce mixed with just a lit­tle honey in­stead.

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