Soy Sauce Chicken.

         Ingredients:

1. Make the marinade: Combine the soy sauce, dark soy sauce, salt, white pepper, sesame oil, scallions, and ginger in an airtight container or zip-top bag. Add the chicken to the marinade, cover the container or seal the bag, and marinate in the refrigerator for 12 to 24 hours.
2. Heat the oven to 425°F.
3. Combine the baby bok choy, 1 tablespoon of the neutral oil, and the salt on a sheet pan and toss to coat. Arrange the bok choy cut-side down. Toss the pineapple chunks with the remaining 1 tablespoon neutral oil and scatter the pineapple around the pan.
4. Remove the chicken pieces from the marinade, shaking off any excess, and arrange them on the sheet pan nestled among the bok choy and pineapple. Roast for 25 to 30 minutes, then check on the bok choy; flip them or remove them from the sheet pan if they’re sufficiently crisped. Rotate the pan and roast for another 10 minutes, until a kitchen thermometer inserted into the thickest part of a piece registers 160°F. Sprinkle with the scallions and crispy chile oil (if using) and serve.

 

 

• Marinade & Chicken
• ¹/₂ cup soy sauce
  
• 1 tablespoon dark soy sauce (or an additional 2 teaspoons soy sauce)
  
• ¹/₂ teaspoon salt
  
• ¹/₂ teaspoon white pepper
  
• 2 tablespoons toasted sesame oil
  
• 4 scallions, chopped
  
• 1 (2-inch) fresh ginger, peeled and thinly sliced
  
• 2 pounds bone-in, skin-on chicken pieces
  

• Pineapple & Bok Choy
• 3 small heads baby bok choy, halved
  
• 2 tablespoons neutral oil, such as grapeseed
  
• ¹/₄ teaspoon salt
  
• 2 cups fresh pineapple chunks
  
• 2 scallions, chopped
  
• Crispy chile oil