Sesame Soy Maple Chicken with Buttery Garlic Rice and Bok Choy

 

This Maple Soy Sauce is delicious!

Ingredients

2 Chicken Breasts

3/4 Cup Basmati Rice

1 medium head Bok Choy, cut in 1/2" pieces, approx 1 1/2 cups

1 Onion, sliced

2 Tbsp Soy Sauce

2 Tbsp real Maple Syrup

2 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Sesame Seeds

1 Tbsp Butter

Water

Oil

Salt & Pepper

Preheat oven to 425 F

Heat a medium pot over medium heat then add Butter.  When melted, add Garlic and Rice.  Cook, stirring often 2-3 minutes.  Add 1 1/4 cups Water and bring to a boil over high heat.  Reduce heat to low.  Cover and cook 12-14 minutes until rice is tender and liquid absorbed.

Heat a large non-stick pan over med-high heat.  Add Sesame Seeds to the dry pan and toast 3-4 minutes until golden, stirring often.  Transfer seeds to a small bowl and set aside.

Season Chicken Breasts with Salt & Pepper.  Add 1 Tbsp Oil then chicken to the same pan and sear 1-2 minutes per side.  Transfer chicken to parchment lined baking sheet.  Bake in middle of the oven until cooked through, 10-12 minutes.

In the same pan, heat 1/2 Tbsp oil then add Bok Choy and Onion.  Cook, stirring occasionally, until veggies are tender-crisp. 4-5 minutes.  Transfer to bowl and cover to keep warm.

Reduce heat to medium-low.  Add Soy Sauce, Maple Syrup and 1 Tbsp Water.  Whisk together until slightly thickened, 3-4 minutes.  Remove pan from heat.

Fluff the garlic rice with a fork.  Stir in half the toasted sesame seeds.  Divide between 2 plates.

Slice cooked chicken.  Add to plates with rice and add veggies.  Drizzle soy-maple sauce over top and sprinkle with remaining sesame seeds.

Serves 2