Mahogany-Glazed Chicken
Source of Recipe
Eating Well, November 1997
List of Ingredients
1/2 cup rice wine or dry sherry
1/4 cup strong-brewed black tea
1/4 cup unsweetened pineapple juice or o.j.
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 boneless skinless chicken breasts -- trimmed of fat
--about 1 1/4 pounds
1 tablespoon peanut oil
--or canola oil
1 small red bell pepper -- diced
2 scallions -- sliced
1 clove garlic -- mincedRecipe
In a 2-cup glass measure, combine rice wine (or sherry), tea, juice, soy sauce and honey; set aside. In a small bowl, combine cinnamon, ginger, pepper and salt. Rub spices evenly on both sides of chicken breasts. In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Add 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.
Add remaining 1/2 tablespoon oil to the skillet. Add bell pepper, scallions and garlic; saute for 30 seconds.Increase heat to high and add reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, 2 to 3 minutes. Reduce heat to low and return chicken and its accumulated juices to the skillet. Simmer gently, spooning sauce over chicken, until heated through, about 1 minute. Slice chicken into thin diagonal slices and fan on plates. Spoon sauce and vegetables over. Serve immediately. Serves 4.
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