Braised Chicken with Mushrooms and Bok Choy

Ray McVinnie teaches you how to create this delicious Kikkoman sauce-based recipe from Best of NZ Food

Ingredients

4 tablespoons gluten-free Kikkoman Soy Sauce
1 red chilli, thinly sliced
1 clove garlic, thinly sliced
150ml apple juice
4 tablespoons water
1 teaspoon brown sugar
6 free-range skinned, boned chicken thighs
250g brown mushrooms, halved
3 baby bok choy, quartered lengthways 1 tablespoon toasted sesame seeds

To Make

Put the soy sauce, chilli, garlic, juice, water and sugar into a saucepan and bring to the boil, stirring to dissolve the sugar.
Add the chicken and mushrooms, cover and braise gently for 15 minutes or until the chicken is cooked.
Uncover, add the bok choy, recover and braise 4 minutes.
Uncover, taste the cooking liquid, season and serve sprinkled with sesame seed.

Good with steamed rice.

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