Soy-Ginger Glazed Chicken with Garlic Greens

Serves 4

Equipment: 18 oz. Chef’s Press & Round Chef’s Press

Ingredients:

• 4 chicken thighs or breasts 

• 2 tbsp neutral oil

Glaze 

• 1/4 cup soy sauce 

• 1 Tbsp yellow miso 

• 2 Tbsp honey or brown sugar 

• 1 Tbsp grated fresh ginger 

• 2 garlic cloves, minced 

• 1 Tbsp rice vinegar

Garlic Greens

• 1 lb bok choy or broccolini 

• 1/4 cup red onion, thinly sliced

• 2 garlic cloves, sliced 

• 2 Tbsp Green onions, sliced thinly 

• 1 Tbsp oil

Cooking Directions:

• Prepare the Glaze
  Combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook 5–7 minutes until slightly thickened and glossy. Remove from heat.

• Cook the Chicken
  Pat the chicken dry and season lightly with salt. Heat oil in a large skillet over medium-high heat. Place the chicken skin-side down and set the Chef’s Press on top. Cook 6–8 minutes until deeply golden. Flip and cook another 5–7 minutes until cooked through (165°F).

• Glaze the Chicken
  Lower the heat to medium. Brush or spoon the glaze over the chicken, turning once to coat. Let the glaze bubble and caramelize briefly, about 1–2 minutes per side. Remove chicken and rest.

• Cook the Garlic Greens
  Heat oil over medium heat, add garlic, and cook just until fragrant (about 30 seconds). Add greens and toss until wilted and tender, 2–3 minutes. Season lightly with salt.

• Serve the chicken over garlic greens with extra glaze spooned on top.