Mustard-Glazed Chicken with Arugula and Bok Choy

Ingredients

• 5 ounce baby arugula 
• 2 heads bok choy halved lengthwise
• 0.3 cup canola oil 
• 1.5 teaspoons soya sauce low-sodium
• 0.5 teaspoon mirin 
• 4 teaspoons ground mustard dry
• 1 tablespoon rice vinegar 
• 4 servings salt and pepper freshly ground
• 24 ounces chicken breast halves boneless skinless
• 0.8 teaspoon sugar 
• 4 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• whisk
• cutting board

Directions

1. Preheat the oven to 42
2. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy and 1/2 teaspoon of the sugar.
3. In an ovenproof skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and cook over high heat until golden, 2 minutes. Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through.
4. Transfer the chicken to a cutting board and let rest for 5 minutes; slice. Wipe out the skillet.
5. Meanwhile, steam the bok choy for 5 minutes.
6. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil.
7. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes.
8. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy.
9. In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper.
10. Add the arugula and toss; arrange over the chicken and serve.