Yuzu Chicken & Brown Rice with Carrots & Bok Choy

Yuzu Chicken & Brown Rice

with Carrots & Bok Choy

35 MIN
+$9.49/serving 4 Servings
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    From the Test Kitchen

    The flavor-packed glaze for our chicken is made from a simple combination of sweet maple syrup and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu. It's all served over a hearty bed of brown rice, perfect for soaking up every bit of sauce.
    5-14 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Yuzu Chicken & Brown Rice with Carrots & Bok Choy
    Title
    • 20 oz Boneless Chicken Breast Pieces
    • 2 Tbsps Yuzu Kosho
    • 1⅛ cups Brown Rice
    • 2 Scallions
    • ¾ lb Carrots
    • 2 cloves Garlic
    • 1¼ lbs Baby Bok Choy
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 2 Tbsps Maple Syrup
    time-saving
    tips & techniques
    Cook the barley
    1 Cook the barley

    In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze
    • Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the maple syrup and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.
    Cook the vegetables
    3 Cook the vegetables
    • In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped bok choy stems in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions, chopped garlic, and chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.
    Cook the chicken & serve your dish
    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and glazed chicken. Garnish with the peanuts, sesame seeds, and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm.

    2 Prepare the ingredients & make the glaze
    • Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the maple syrup and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.
    Prepare the ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables
    • In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped bok choy stems in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions, chopped garlic, and chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.
    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and glazed chicken. Garnish with the peanuts, sesame seeds, and sliced green tops of the scallions. Enjoy!

    Cook the chicken & serve your dish
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