I am in love with this recipe. The flavors from the marinade on the Japanese Chicken Thighs pair perfectly with the Bok Choy and Cauliflower Fried Rice.
But a bit of change for the vegetables as I add more garlic and ginger. So for this marinade I used:
Olive oil opposed to sesame oil (on the bottom of the pan)
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1 teaspoon sugar (or honey)
2 ounces ginger – grated
3-4 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste
Rinse the Bok Choy (if you can find baby Bok Choy-it is preferred) break off or cut into smaller pieces. Dry off with a paper towel or wrap them up in a paper towel and rest. Place on a lined cookie sheet, and either spray with non-stick cooking spray or drizzle the bottom of the pan with Olive Oil. Place the Bok Choy on the cookie sheet. Drizzle the marinade over the top of the Bok Choy.Roast in a pre-heated 350 degrees oven for about 15-20 minutes. If you would like to have these still crispy, so be aware of the time in the oven. If you like them more done, just roast for a longer time. I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.
Serve with the Japanese Chicken Thighs and Cauliflower Fried Rice.
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