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Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

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

  • Olive oil, 4 tablespoons (2 fl oz/60 ml)
  • Shallot, 1, minced
  • Fresh ginger, 1 tablespoon minced
  • Serrano chile with seeds, 1½ teaspoons minced
  • Gluten-free tamari, ⅓ cup (3 fl oz/80 ml)
  • Brown sugar, ¼ cup (2 oz/60 g) firmly packed
  • Unseasoned rice vinegar, 3 tablespoons
  • Asian sesame oil, 1 tablespoon
  • Skinless, boneless chicken thighs, 1¼–1½ lb
  • Kosher salt and freshly ground pepper Baby bok choy, 6, halved lengthwise
  • Fresh shiitake mushrooms, 8 oz (250 g), stemmed
  • Green onions, 4, thinly sliced
  • Cooked short-grain brown rice for serving

Method

  1. In a heavy small saucepan over medium heat, warm 1 tablespoon 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 tablespoons water and simmer until the mixture is reduced to ¾ 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.
  2. In a large bowl, place the chicken. Add 1 tablespoon 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 tablespoons olive oil, and salt and pepper to taste, and toss to coat.
  3. 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 right away with the rice and remaining sauce.

© 2013 All rights reserved. Published by Weldon Owen.

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