This is a perfectly balanced plate.
1 cup uncooked white rice
2 cups water or broth
1 lb (450 g) Shanghai bok choy, about 8 heads
2 1⁄2 tbsp oil, divided
1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
Toppings (optional): lime wedges, sliced red chilies
- Preheat grill to medium-high heat. Line Sheet Pan with Sheet Pan Liner.
- In Multipurpose Steamer, combine rice and water. Top with tray; microwave uncovered on high for 16–18 min, or until tender.
- Meanwhile, slice bok choy in half, lengthwise. In a large bowl, combine 1 tbsp dry glaze and 1⁄2 tbsp oil. Add bok choy; stir gently to coat. Place on pan.
- In same bowl (don’t wash) add remaining 2 tbsp dry glaze and 2 tbsp oil. Add chicken and massage in glaze. Place on pan with bok choy and head to the grill!
- Place chicken on grill. Grill with lid closed, about 7–9 min per side, or until cooked all the way through. With 4 min left of cook time, add bok choy to the grill, turning once, until tender-crisp, about 4 min. If you have a small grill, you might have to do this in two batches.
- Remove Sheet Pan Liner from pan. Place chicken and bok choy on Sheet Pan.
- If you have time, let chicken rest a few minutes. Then, slice each breast into two pieces each.
- Divide rice, chicken, and bok choy between four bowls. Add toppings, if desired.
Look for bok choy in the produce section of the grocery store. You might find two varieties: a white-stemmed type, which comes in both a large size and a small size called baby bok choy, and a green-stemmed type called Shanghai bok choy, which comes in a size between baby bok choy and regular bok choy. You can swap these varieties interchangeably in this recipe.