Mirin-Glazed Chicken

Ingredients

• 2 Heads of Baby Bok Choy
• 5 Chives
• 2 Boneless Skinless Chicken Breasts
• 3 ½ oz Shredded Red Cabbage
• 1 ½ fl. oz. Asian Sesame Dressing
• 1 oz Strawberry Preserves
• 2 fl. oz. Mirin
• 1 tsp. Chopped Ginger
• 1 tsp. Miso Paste–Gluten-Free
• Olive Oil
• Salt Pepper
• Trim ends from bok choy and halve lengthwise.

Instructions

1. 1

   Cook Within: Resting cooked meats before serving allows juices to redistribute, making a more tender and flavorful eating experience for you! Naturally sweet, mirin is used for a variety of dishes and sauces in Japanese cuisine. It is often added to sushi rice and is a key ingredient in teriyaki sauce.

2. 2

   Remove any discolored outer leaves from bok choy.: Trim ends from bok choy and halve lengthwise.

3. 3

   Cook Chicken and Begin Glaze: Return pan used to sear bok choy to medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes on each side, or until golden brown. While chicken cooks, add strawberry pre- serves, mirin, ginger, miso, and ⅓ cup water to a to a boil. Reduce to a strong simmer and cook 3-4 minutes, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165. Transfer chicken to a plate and let rest 5 minutes.

4. 4

   Heat a medium non-stick pan over high heat. Add 2: tsp. olive oil and baby bok choy to hot pan and cook 1-3 minutes, or until well-browned. Transfer baby bok choy to a cutting board and let cool 3 minutes. Reserve pan (no need to wipe clean).

5. 5

   Finish the Chicken and Glaze: After chicken has rested, return glaze to a boil and cook until a consistency of honey is reached, or 1-2 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove pan from burner and return chicken and any accumulated juices to pan. Turn chicken to coat completely with glaze.

6. 6

   Combine red cabbage and Asian sesame dressing: thin strips across its width and add to bowl with ¼ tsp. salt. Mix and refrigerate until plating.

7. 7

   Plate the Dish: Place chicken on a plate and arrange slaw next to chicken. Pool glaze in front of chicken. Garnish with recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Glaze will thicken slightly as it cools. Be careful — it is very the recipe before you start–we promise it will be time

8. 8

   Remove any discolored outer leaves from bok choy.

9. 9

   Mince chives. Rinse chicken breasts and pat dry.

10. 10

    Cook Chicken and Begin Glaze

11. 11

    Return pan used to sear bok choy to medium-high