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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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).
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.
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.
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.
Plate the Dish
Place chicken on a plate and arrange slaw next to chicken. Pool glaze in front of chicken. Garnish with chives.
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