Yuzu Chicken & Brown Rice with Carrots & Bok Choy

Yuzu Chicken & Brown Rice

with Carrots & Bok Choy

35 MIN
2 Servings
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    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
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  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    The flavor-packed glaze for our chicken is made from a simple combination of sweet honey 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.
    15 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Point per teaspoon) to coat your pan before heating.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Yuzu Chicken & Brown Rice with Carrots & Bok Choy
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Brown Rice
    • 2 Scallions
    • 1 Tbsp Yuzu Kosho
    • 6 oz Carrots
    • 2 cloves Garlic
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Roasted Peanuts
    • 10 oz Baby Bok Choy
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 4 tsps Honey
    Cook & finish the rice
    1 Cook & finish the rice

    Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 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 honey (kneading the packet before opening) 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 medium 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 & finish the rice
    1 Cook & finish the rice

    Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 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 honey (kneading the packet before opening) 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 medium 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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