Asian-Flavored Chicken With Shiitakes And Bok Choy
This flavorful grilled chicken and vegetable dish offers a delicious combination of savory and sweet flavors. Succulent chicken thighs are marinated in a tangy sauce, then grilled to perfection alongside tender bok choy and shiitake mushrooms. A drizzle of the remaining sauce adds a final burst of umami goodness to this satisfying meal. Serve with a bed of short-grain brown rice for a wholesome and satisfying dinner.
— Constant Cookbook
Ingredients
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1 shallot, minced
- 1 Tbs. minced fresh ginger
- 1 1/2 tsp. minced serrano chili with seeds
- 1/3 cup (3 fl. oz./80 ml) gluten-free tamari
- 1/4 cup (2 oz./60 g) firmly packed brown sugar
- 3 Tbs. unseasoned rice vinegar
- 3 Tbs. water
- 1 Tbs. Asian sesame oil
- 1 1/4 to 1 1/2 lb. (625 to 750 g) boneless, skinless chicken
- thighs
- Kosher salt and freshly ground pepper, to taste
- 6 baby bok choy, halved lengthwise
- 8 oz. (250 g) fresh shiitake mushrooms, stemmed
- 4 green onions, thinly sliced
- Cooked short-grain brown rice for serving
Instructions
- In a small, heavy saucepan over medium heat, warm 1 Tbs. of the olive oil. Add the shallot, ginger and chili and sauté until tender, about 3 minutes. Add the tamari, brown sugar, vinegar and water and simmer until the mixture is reduced to 3/4 cup (6 fl. oz./180 ml), about 6 minutes. Remove from the heat and stir in the sesame oil. Transfer half of the sauce to another small bowl.
- Put the chicken in a large bowl. Add 1 Tbs. of the olive oil, season with salt and pepper and toss to coat. In another large bowl, combine the bok choy and mushrooms. Add the remaining 2 Tbs. olive oil, season with salt and pepper and toss to coat.
- Prepare a hot fire in a grill.
- Place the chicken on the grill and brush with sauce from one of the bowls. Place the vegetables on the grill. Cover the grill and cook the chicken, brushing occasionally with the sauce, until cooked through, about 6 minutes per side. Cook the vegetables until crisp-tender and browned, about 4 minutes per side.
- Transfer the chicken and vegetables to a warmed platter and sprinkle with the green onions. Serve immediately with rice and the sauce from the other bowl. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
Yield
Serves 4.
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