Mirin-Glazed Chicken

with charred baby bok choy slaw

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Mirin is an essential ingredient in Japanese cuisine. It's a rice wine similar to sake, but with a lower alcohol content and distinctive sweetness that develops naturally during the fermentation process. We use it as the backbone of an umami-packed glaze on a tender chicken breast. It's fortified with miso, strawberry preserves, and ginger for a flavor combination that can't be touched. Served alongside charred baby bok choy slaw, this is low carb and low cal eating at its finest.

In Your Box (serves 2)

  • 2 Heads of Baby Bok Choy
  • 5 Chives
  • 2 Boneless Skinless Chicken Breasts
  • 3½ oz. Shredded Red Cabbage
  • Info
    1½ fl. oz. Asian Sesame Dressing
  • 1 oz. Strawberry Preserves
  • 2 fl. oz. Mirin
  • 1 tsp. Chopped Ginger
  • Info
    1 tsp. Miso Paste - Gluten-Free
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy. Trim ends from bok choy and halve lengthwise. Mince chives. Rinse chicken breasts and pat dry.

  • Step 2 - Sear the Bok Choy

    Sear the Bok Choy

    Heat a medium non-stick pan over high heat. Add 2 tsp. olive oil and baby bok choy to hot pan and cook 1-3 minutes, or until well-browned. Transfer baby bok choy to a cutting board and let cool 3 minutes. Reserve pan (no need to wipe clean).

  • Step 3 - Make the Slaw

    Make the Slaw

    Combine red cabbage and Asian sesame dressing in a medium mixing bowl. Cut baby bok choy into thin strips across its width and add to bowl with ¼ tsp. salt. Mix and refrigerate until plating.

  • Step 4 - Cook Chicken and Begin Glaze

    Cook Chicken and Begin Glaze

    Return pan used to sear bok choy to medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes on each side, or until golden brown. While chicken cooks, add strawberry preserves, mirin, ginger, miso, and ⅓ cup water to a small bowl and stir to combine. Add to pan and bring to a boil. Reduce to a strong simmer and cook 3-4 minutes, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165. Transfer chicken to a plate and let rest 5 minutes.

  • Step 5 - Finish the Chicken and Glaze

    Finish the Chicken and Glaze

    After chicken has rested, return glaze to a boil and cook until a consistency of honey is reached, or 1-2 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove pan from burner and return chicken and any accumulated juices to pan. Turn chicken to coat completely with glaze.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place chicken on a plate and arrange slaw next to chicken. Pool glaze in front of chicken. Garnish with chives.