Photo: © Tina Rupp

Ingredients

4 teaspoons dry mustard powder

4 teaspoons water

1/2 teaspoon mirin

1 1/2 teaspoons low-sodium soy sauce

3/4 teaspoon sugar

1/4 cup canola oil

4 skinless, boneless chicken breast halves (about 6 ounces each)

Salt and freshly ground pepper

2 medium heads of bok choy, about 1 1/4 pounds halved lengthwise

1 tablespoon rice vinegar

1 5-ounce bag baby arugula

Preparation

Preheat the oven to 425°. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy and 1/2 teaspoon of the sugar.

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. Transfer the chicken to a cutting board and let rest for 5 minutes; slice. Wipe out the skillet.

Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy.

In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper. Add the arugula and toss; arrange over the chicken and serve.

Serves 4

Borrowed from Food & Wine, March 2009