This easy Asian-inspired recipe is a great choice for getting a healthy gluten-free dinner on the table on a busy weeknight. 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 an easy gluten-free accompaniment.
Asian-Flavored Chicken with Shiitakes and Bok Choy
4 Tbs. (2 fl. oz./60 ml) olive oil
1 shallot, minced
1 Tbs. peeled and minced fresh ginger
1 1/2 tsp. minced serrano chile 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
1 Tbs. Asian sesame oil
1 1⁄4 to 1 1⁄2 lb. skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
6 baby bok choy, halved lengthwise
8 oz. (250 g) fresh shiitake mushrooms, stemmed
4 green onions, white and light green portions, thinly sliced
Cooked short-grain brown rice for serving
In a small, heavy saucepan over medium heat, warm 1 Tbs. of the olive oil. Add the shallot, ginger and chile and sauté until tender, about 3 minutes. Add the tamari, brown sugar, vinegar and 3 Tbs. 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 mixture to another small bowl.
Place the chicken in a large bowl. Add 1 Tbs. of the olive oil and salt and pepper to taste and toss to coat. In another large bowl, combine the bok choy and mushrooms. Add the remaining 2 Tbs. olive oil and salt and pepper to taste. Toss to coat.
Prepare a grill for direct-heat cooking over high heat. Place the chicken on the grill rack and brush with sauce from one of the bowls. Place the vegetables on the grill rack. Cover the grill and cook the chicken until cooked through, brushing occasionally with the sauce, about 6 minutes per side. Cook the vegetables until tender-crisp 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 the rice and remaining sauce. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.
2 comments
This looks amazing and so easy. I’ve bookmarked it to try out soon. Thanks for sharing this easy weeknight meal 😉
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