Yuzu Chicken & Brown Rice
with Carrots & Bok Choy
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 2 Carrots
- 1 Tbsp Yuzu Kosho
- 1 tsp Maple Syrup
- 1/2 cup Brown Rice
- 10 oz Baby Bok Choy
- 1 Tbsp Vegetarian Ponzu Sauce
- 1 tsp Black & White Sesame Seeds
- 2 cloves Garlic
- 2 Scallions
- 1 Tbsp Sesame Oil
- 3 Tbsp Roasted Peanuts
From your pantry:
Instructions
-
Cook & finish the rice
In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups if you're cooking 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm.
-
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the maple syrup and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.
-
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped bok choy stems in an even layer. Cook, without stirring, 4 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions, chopped garlic, and chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.
-
Cook the chicken & serve your dish
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and glazed chicken. Garnish with the peanuts, sesame seeds, and sliced green tops of the scallions. Enjoy!
📷 View Original Recipe Card
