Japanese Chicken, Black Sesame Seeds, Orange Peel, Bok Choy
2 Servings with Chicken Breast Strips We're calling on the classic flavors of Hawaiian-Japanese favorite teriyaki by combining soy glaze and mirin (or sweet rice wine) to spoon over chicken as it sears in the pan, resulting in the irresistibly savory-sweet flavor for which the dish is prized. We're serving it alongside fluffy white rice and stir-fried vegetables, then giving it all a little extra kick of flavor with a garnish of togarashi. Get Cooking Nutrition PER SERVING Calories 610 Cals (est.) 10 oz Chicken Breast Strips ½ cup Long Grain White Rice 10 oz Baby Bok Choy 2 cloves Garlic 1 Tbsp Mirin (Salted Cooking Wine) 1 Piece Ginger 2 Tbsps Soy Glaze 1 Tbsp Sesame Oil 1 Tbsp Rice Vinegar 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds) 4 oz Sweet Peppers time-saving tips & techniques step-by-step instructions 1 Make the aromatic rice Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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. 2 Prepare the remaining ingredients & make the glaze Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water. 3 Cook the vegetables In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 4 Cook the chicken & serve your dish Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked vegetables and aromatic rice. Garnish with the togarashi. Enjoy! 1 Make the aromatic rice Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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. 2 Prepare the remaining ingredients & make the glaze Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water. 3 Cook the vegetables In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 4 Cook the chicken & serve your dish Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked vegetables and aromatic rice. Garnish with the togarashi. Enjoy! 
Chicken Teriyaki & Aromatic Rice
with Bok Choy & Sweet Peppers
From the Test Kitchen
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Chicken Teriyaki & Aromatic Rice
Japanese Chicken, Black Sesame Seeds, Orange Peel, Bok Choy
Source: https://www.blueapron.com/recipes/chicken-teriyaki-aromatic-rice-with-bok-choy-sweet-peppers-3
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