Makes 4 servings
Roasting mushrooms and bok choy gives them a super-satisfying flavor burst. Bok choy is often sandy, so rinse the heads before chopping—or fill a cleaned, stoppered sink with cool water, put the halves in it, agitate a bit, and then leave them alone for 5 minutes. Scoop them out without disturbing the water, then drain and rinse the sink.
1½ pounds chicken tenders
1 tablespoon peanut oil or canola oil
1 teaspoon table salt
½ teaspoon five-spice powder
1¼ pounds baby bok choy, each cut in half through the stem and rinsed as necessary
4 ounces fresh shiitake mushrooms, stems removed and discarded
1 tablespoon soy sauce (gluten-free if that is a concern)
1½ teaspoons Worcestershire sauce (gluten-free if that is a concern)
1½ teaspoons balsamic vinegar
2 teaspoons sesame seeds
1. Position the rack in the center of the oven and heat the oven to 375°F.
2. Toss the chicken, oil, salt, and five-spice powder on a large lipped baking sheet until the chicken is evenly and thoroughly coated. Roast for 10 minutes.
3. Toss the bok choy, shiitakes, soy sauce, Worcestershire sauce, and balsamic vinegar in a second bowl. Scatter the coated bok choy around the chicken tenders, scraping any remaining marinade from that bowl onto the baking sheet.
4. Roast for another 15 minutes, until the chicken is cooked through and the bok choy stems are tender. Cool on the baking sheet for 5 minutes at room temperature and sprinkle the sesame seeds over everything just before serving.