Ingredients
-
1/2
-
1/3
-
1/4
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Sauteed Chicken Breasts With Soy Glaze, This is a fabulously easy recipe I adapted it from Mark Bittman’s How to Cook Everything The recipe calls for marinated chicken thighs I made the recipe faster using chopped chicken breasts and not marinating I think marinating would add to the taste, but not measurably The sauce might be improved by adding some cornstarch to thicken it I didn’t mind a thin sauce , *Reviewed during ZWT4 Family Picks* I made this using chicken breaast and did marinate in the suace for around 30 minutes used a Japanese soy sauce that is gluten-free but was not salt-reduced The recipe was good and the chicken was very moist and tasty (although a little too salty) I think the recipe would bemore to my taste with some added veges- perhaps onions and bell pepper A quick and easy recipe If use this recipe again then I will definitely be looking for a suitable low-salt soy sauce Photo also being posted
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Steps
|
1
Done
|
Cook the Chicken in Oil in a Large Skillet Until Done. |
|
2
Done
|
Remove from the Pan and Turn the Heat to Medium-Low. |
|
3
Done
|
Mix the First Four Ingredients. |
|
4
Done
|
Add to Skillet and Let Bubble For 1 to 2 Minutes. |
|
5
Done
|
Return the Chicken to the Skillet, Turn the Heat to High, and Cook, Stirring Frequently, Until Much of the Liquid Has Evaporated. |
