Sweet, tart, and umami flavors make this chicken breast juicy and oh-so-flavorful. Make sure to marinate overnight for the tastiest results. Paired with crunchy sweet bok choy and carrots, you have a healthy, balanced dinner anyone will love.
Rice - If making tomorrow night's dinner, double portions. If using white rice, rinse until water runs clear. Fill a saucepan or Dutch oven with rice and 2:1 ratio of water to rice. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. Save half if making tomorrow's dinner.
Preheat a saute pan over medium-high heat. Add cooking oil, and then chicken to heated oil. Sear on both sides for 3 minutes. Remove and set aside.
Return pan to medium-high heat and add carrots with a dash of salt & fresh pepper and half of the remaining sauce. Saute for ~5 minutes. Return chicken back to the pan (just nestle into the carrots). Cover with a lid and lower heat to medium. Cook for another 5 minutes.
Add bok choy to pan on top of chicken. Drizzle with some more sauce (but save some for serving!). Cover and cook for another 3 to 5 minutes, until chicken breasts are done. Finish with a squeeze of lemon juice, and season to taste with salt & pepper. Serve with more sauce on the side and cilantro over rice.