4 Tbsp. olive oil
1 shallot, minced
1 Tbsp. minced fresh ginger
1 ½ tsp. minced Serrano chili with seeds
1/3 cup gluten-free tamari
¼ cup Splenda
3 Tbsp. unseasoned rice vinegar
3 Tbsp. water
1 ¼ to 1 ½ lb. boneless, skinless chicken thighs
Kosher salt and freshly ground pepper, to taste
6 baby bok choy, halved lengthwise
8 oz. fresh shiitake mushrooms, stemmed
4 green onions, thinly sliced
Prepared Miracle rice for serving


In a small, heavy saucepan over medium heat, warm 1 Tbsp. of the olive oil. Add the shallot, ginger and chili, and sauté until tender (about 3 minutes).
Add the tamari, Splenda, vinegar, and water and simmer until the mixture is reduced to ¾ cup, about 6 minutes. Remove from the heat and stir in the sesame oil. Transfer half of the sauce to another small bowl.

Put the chicken in a large bowl. Add 1 Tbsp. of the olive oil, season with salt and pepper and toss to coat. In another large bowl, combine the bok choy and mushrooms. Add the remaining 2 Tbsp. olive oil, season with salt and pepper and toss to coat.
Prepare a hot fire in a grill.

Place the chicken on the grill and brush with sauce from one of the bowls. Place the vegetables on the grill. Cover the grill and cook the chicken, brushing occasionally with the sauce, until cooked through, about 6 minutes per side.

Cook the vegetables until crisp-tender and browned, about 4 minutes per side.

Image: William Sonoma