Teriyaki Chicken

Ingredients

• 1 tsp. Home Chef Asian Spice Blend
• 1 Tbsp. Honey
• 2 oz Soy Sauce–Gluten-Free
• 1 oz Mirin
• 2 Boneless Skinless Chicken Breasts
• 2 Heads of Baby Bok Choy
• 6 oz Cremini Mushrooms
• 2 Garlic Cloves
• 2 Green Onions
• 2 oz Water Chestnuts
• 1 tsp. Chopped Ginger
• Olive Oil
• Salt Pepper
• Start Stir-Fry

Instructions

1. 1

   Mixing Bowl: Medium Oven-Safe Pan

2. 2

   Cook Within: Bok choy leaves are tender and can bruise easily during shipping. Simply remove any damaged or discolored leaves before cooking. Our Asian spice blend is made with 2 parts each ginger powder and onion powder, and 1 part garlic

3. 3

   Marinate the Chicken: Stir together Asian spice blend, honey, soy sauce, breasts and pat dry. Add chicken to bowl and marinate 15 minutes while you prepare remaining

4. 4

   Start Stir-Fry: tsp. olive oil to hot pan. Add bok choy and cook 3 minutes, or until browned on both sides. Remove bok choy to a plate and return pan to medium-high heat.

5. 5

   Remove any discolored outer leaves from bok choy.: Halve bok choy lengthwise. Cut mushrooms into ¼” slices. Mince garlic. Trim and slice whites of green onions into 1” pieces. Slice remaining green onions on an angle into ¼” pieces.

6. 6

   Add white parts of green onions, mushrooms, and: water chestnuts to pan and sear 2 minutes. Add garlic, ginger, 2 Tbsp. water, and stir together. Return bok choy to pan and cook 3 minutes, or until bok choy is tender. Season to taste with salt and pepper.

7. 7

   Cook the Chicken: Place a medium oven-safe pan over medium heat. Add 2 tsp. olive oil to hot pan. Remove chicken from marinade and shake off excess marinade. Reserve marinade. Add chicken to pan and cook 3 minutes, or until browned. Flip chicken and place in oven 6 minutes. Pour reserved marinade over chicken and return to oven 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

8. 8

   Plate the Dish: Place vegetables and chicken on plate. Pour remain- ing teriyaki sauce over chicken and vegetables and garnish with green onions. 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 • After marinating chicken, be sure to reserve excess marinade to finish cooking as a sauce for chicken. used twice in this recipe. The white parts go in the stir-fry while the green parts garnish the recipe before you start–we promise it will be time

9. 9

   Remove any discolored outer leaves from bok choy.