Title: Mahogany-Glazed Chicken
Categories: Chicken, Main dish
Yield: 4 Servings
1/2 c Rice wine or medium-dry
-sherry
1/4 c Strong-brewed black tea
1/4 c Unsweetened pineapple juice
-or orange juice
2 tb Reduced-sodium soy sauce
1 tb Honey
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Freshly ground black pepper
1/4 ts Salt
4 Boneless, skinless chicken
-breasts, trimmed of
-fat (about 1-1/4 lb)
1 tb Peanut oil or canola oil;
-divided
1 sm Red bell pepper; diced
2 Scallions; sliced
1 cl Garlic; minced
Combine the rice wine (or sherry), tea, juice, soy sauce and honey
in a glass measuring cup. Set aside.
Combine the cinnamon, gionger, pepper and salt in a small bowl.
Rub the spice mixture evenly on both sides of the chicken breasts.
Heat 1/2 tb of the oil in a large skillet over medium-high heat.
Add the chicken and reduce the heat to medium. Cook for about 3 to
5 minutes on each side, until the chicken is golden on the outside
and no longer pink inside. Transfer to a plate and set aside.
Add the remaining 1/2 tb of oil to the skillet. Add the bell
pepper, scallions, and garlic. Saute for 30 seconds over medium
heat, then increase the heat to high and add the reserved rice wine
mixture. Bring to a boil, scraping up any browned bits in the
bottom of the skillet. Cook for 2 or 3 minutes, until the liquid is
reduced by half.
Reduce the heat to low and return the chicken, with its accumulated
juices, to the skillet. Simmer gently while, spooning the sauce over
the chicken, for about 1 minute, until heated through.
Slice the chicken thinly on the diagonal and fan the slices on 4
serving plates. Spoon the sauce and vegetables over the chicken and
serve immediately.
Per serving: 210 Calories; 34 g Protein; 5 g Fat (0.8 g Saturated
Fat); 10 g Carbs; 490 mg Sodium; 80 mg Cholesterol; 0 g Fiber.
[Swift and Simple; Alexandre M. Bird]
[Eating Well; November 1997]
