Mahogany-Glazed Chicken (EatingWell.com)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 328.1
- Total Fat: 4.2 g
- Cholesterol: 68.8 mg
- Sodium: 1,094.6 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 0.8 g
- Protein: 29.6 g
View full nutritional breakdown of Mahogany-Glazed Chicken (EatingWell.com) calories by ingredient
Introduction
A fragrant combination of tea, orange juice and spices comes together in a delicious sauce for this chicken and vegetable stir-fry. Serve over jasmine rice with wilted spinach. A fragrant combination of tea, orange juice and spices comes together in a delicious sauce for this chicken and vegetable stir-fry. Serve over jasmine rice with wilted spinach.Number of Servings: 4
Ingredients
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1/2 cup rice wine or medium-dry sherry
1/4 cup strong-brewed black tea
1/4 cup unsweetened pineapple juice or orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 boneless, skinless chicken breasts, trimmed (about 1-1/4 pounds)
1 tablespoon peanut or canola oil, divided
1 small red bell pepper, diced
2 scallions, sliced
1 clove garlic, minced
*I used Lite N Healthy Orange Juice for Nutrition information
Directions
1. Combine rice wine (or sherry), tea, juice, soy sauce and honey in a 2-cup glass measure; set aside.
2. Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side. Transfer to a plate and set aside.
4. Add the remaining 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; sauté for 30 seconds. Add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 2 to 4 minutes.
5. Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning the sauce over the chicken, until heated through, about 1 minute.
6. Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSEYHSW.
2. Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side. Transfer to a plate and set aside.
4. Add the remaining 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; sauté for 30 seconds. Add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 2 to 4 minutes.
5. Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning the sauce over the chicken, until heated through, about 1 minute.
6. Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSEYHSW.