Asian-Flavored Chicken with Shiitakes and Bok Choy

Asian-Flavored Chicken with Shiitakes and Bok Choy is rated 4.0 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4

Chicken and vegetables are bathed in a quick Korean-inspired sauce that is also good on fish. Nutty-flavored, slightly sticky short-grain brown rice is a delightful gluten-free accompaniment.

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

Directions:

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 Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).

Rated 5 out of 5 by from A Definite Repeat This is very tasty, and a definite repeat in our house. It’s also very filling with the brown rice, which is a nice plus. We have done this with chicken breast or thighs depending on what we have on hand with good results either way, although we do cut back on the amount of meat. We almost always double the sauce and the amount of mushrooms, and we've been known to make a 1/2 batch of sauce and the mushrooms to go alongside other meals.
Date published: 2016-10-08
Rated 2 out of 5 by from A little disappointing I'm not sure how to improve this recipe. Maybe have the chicken marinated in the sauce before grilling? The kids liked the chicken but it was missing something for the adults.
Date published: 2014-10-08
Rated 5 out of 5 by from Perfect for a Quick Weeknight Meal I substituted boneless chicken breasts, which I broiled in oven. I used 1 tsp (minced) of fresh hot pepper instead of 1.5 tsp for persons who don't tolerate much heat. I did not have brown sugar, but molasses worked well instead. Highly adaptable recipe can easily accommodate one's on-hand kitchen supplies, needs, and preferences. And it's so much healthier (and more rewarding) to make easy sauces from scratch than to use unhealthy bottled/packaged sauces that contain unnecessary additives.
Date published: 2014-08-29
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