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Mahogany Chicken

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Ingredients

Adjust Servings:
1 1/2 lbs chicken breasts (original recipe called for bone in thighs with skin)
pepper
2 teaspoons vegetable oil
1/2 cup soy sauce
1/4 cup sugar
2 2 tablespoons sweet sherry or 2 tablespoons white wine
2 teaspoons grated fresh ginger
1 medium garlic clove minced
1/2 teaspoon cornstarch
2 scallions sliced thin on diagonal

Nutritional information

261.3
Calories
108 g
Calories From Fat
12 g
Total Fat
3.2 g
Saturated Fat
72.6 mg
Cholesterol
1443.9mg
Sodium
10.8 g
Carbs
0.3 g
Dietary Fiber
8.9 g
Sugars
26.4 g
Protein
158g
Serving Size (g)
6
Serving Size

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Mahogany Chicken

Features:
    Cuisine:

    Too Salty!

    Followed recipe to the letter, but from the first bite, we were shocked at how salty the dish is, If I make it again, will cut back the soy sauce by half.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Mahogany Chicken,Quick and easy chicken with Asian flavors. My husband saw it in Cook’s Country and asked me to try it–we all loved it! To use as a make-ahead meal, portion out the chicken and place in a zip-loc bag. Measure sauce ingredients in a second bag.,Too Salty!

    Followed recipe to the letter, but from the first bite, we were shocked at how salty the dish is, If I make it again, will cut back the soy sauce by half.


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    Steps

    1
    Done

    Dry Chicken Thoroughly With Paper Towels and Season With Pepper. Heat Oil in Large Nontstick Skillet Over Medium-High Heat Until Shimmering. Cook Chicken, Skin Side Down (thighs Will Fit Into Pan Snugly), Until Skin Is Deep Brown and Crisp, (15 to 20 Minutes). Chicken Should Be Moderately Brown After 10 Minutes. If Too Browned, Reduce Heat; If Pale, Increse Heat. Turn Chicken Over, Reduce Heat to Medium, and Cook Until Second Side Is Brown and Meat Is Thoroughly Cooked, About 10 Minutes.

    2
    Done

    Meanwhile, Whisk Soy Sauce, Sugar, Mirin, Ginger, Garlic, and Cornstarch Together in Small Bow.

    3
    Done

    Transfer Chicken to Plate and Pour Off Fat. Add Soy Mixture to Skillet and Return to Medium Heat. Return Chicken to Skillet, Turn to Coat With Sauce, and Simmer, Skin Side Up, Until Sauce Is Thick and Glossy, About 2 Minutes.

    4
    Done

    Transfer Chicken to Serving Platter and Sprinkle With Scallions. Pour Remaining Sauce Into Small Bowl and Pass Separately.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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