Chicken: Mahogany-Glazed Chicken

posted by Dona 12-30-99 8:36 AM

From Eating Well magazine Dec 97

Mahogany-Glazed Chicken

1/2 cup rice wine or medium dry sherry
1/4 cup strong-brewed black tea
1/4 cup unsweetened pineapple 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 black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breasts.
1 tablespoon peanut or canola oil
1 small red bell pepper, diced
2 scallions, sliced
1 clove garlic, minced

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 spiced evenly on both sides of
chicken breasts.

In a large skilled, 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, 3-5 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 it's juice to the skillet. Simmer gently, until heated
thru, about 1 minutes.

Slice chicken into thin diagonal slices and fan onto plates. Spoon sauce over.

210 calories
34 g protein
5 g fat
10 g carb

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