This savory Japanese-inspired skillet dish features tender chicken thighs, seared bok choy, and earthy shiitake mushrooms simmered in Pacific Foods® Organic Chicken Miso Ramen Broth. The chicken miso broth imparts a rich, deeply savory umami flavor that flavors the chicken as it braises and transforms into a silky, savory pan glaze. Served over warm white rice and finished with crisp green onions, it delivers a comforting, restaurant-quality dish in just four easy steps.
Ingredients
- 2 tablespoons vegetable oil (amount divided in recipe steps below)
- 6 boneless, skinless chicken thighs (about 1 1/2 pounds)
- 8 ounces shiitake mushrooms, cut into 1/4-inch slices (3 cups)
- 6 small or 3 large baby bok choy, cut in half if large (about 8 ounces)
- 3 cups Pacific Foods® Organic Chicken Miso Ramen Broth (amount divided in recipe steps below)
- 1 1/2 tablespoons cornstarch
- 2 cups hot cooked long grain white rice
- 1/4 cup green onion, sliced (about 2 scallions)
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Instructions
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Step 1
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add bok choy cut side down and cook until golden brown, about 4 minutes. Remove bok choy and set aside. Add remaining 1 tablespoon oil to the skillet. Season chicken with salt and pepper. Add chicken to skillet and cook for about 10 minutes, turning once until browned on both sides. Remove chicken from skillet. Add mushrooms and cook, stirring frequently, until softened.
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Step 2
Return chicken and any juices to the skillet and add 2 3/4 cups Pacific Foods® Organic Chicken Miso Ramen Broth. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes until the chicken is cooked (internal temperature should reach 165°F). Return bok choy to the skillet.
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Step 3
In a small bowl combine cornstarch and remaining 1/4 cup Pacific Foods® Organic Chicken Miso Ramen Broth, mix well. Add to the simmering chicken and cook until thickened.
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Step 4
Serve with hot cooked rice and garnish, if desired with sliced scallions and pickled radishes. Garnish with sliced scallion and pickled radish if desired (see Tips section for how to make pickled radish).
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Tips
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To make homemade pickled radishes, thinly slice 1 cup of radishes and place into a mason jar. Microwave 1 1/2 cups cider vinegar, 2 tablespoons sugar and 1 1/2 teaspoons kosher salt in a microwaveable bowl for 2 minutes, then stir. Pour into the jar, tightly close and shake. Refrigerate for at least 1 hour. Pickled radishes will keep in the refrigerator for about 2 weeks.
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