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.
Blessings.
Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.
Sprinkle the green onions on the chicken. Serve hot with the Bok Choy and Cauliflower Fried Rice.
Second formal night…always feeling sassy!
I would love to change some things but I wouldn’t be where I am today without what brought me here. Lots of experience, right? And lessons, and a ton of blessings.
Doesn’t matter what happens to any of us…we come together when needed or just because.
mommajerryanns.com 