Meal Kit
Mirin-Glazed Chicken
with charred baby bok choy slaw
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
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 Boneless Skinless Chicken Breasts
- 2 Heads of Baby Bok Choy
- 3½ oz. Shredded Red Cabbage
- 2 fl. oz. Mirin
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1½ fl. oz. Asian Sesame Dressing
- 1 oz. Strawberry Preserves
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1 tsp. White Miso Paste
- 1 tsp. Chopped Ginger
- 0 Chives
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 sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMpZDqX
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Calories470
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Carbohydrates43g
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Net Carbs42g
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Fat13g
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Protein40g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 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.
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2 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).
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3 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 1/4 tsp. salt. Mix and refrigerate until plating.
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4 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 1/3 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.
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5 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 1/4 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.
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6 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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