Mahogany-Glazed Chicken

Mahogany-Glazed Chicken

1 Review
From: EatingWell Magazine, November 1997

A fragrant combination of tea, pineapple juice and spices comes together in a delicious sauce for this chicken and vegetable stir-fry. Serve over jasmine rice with wilted spinach.

Ingredients 4 servings

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  • ½ cup rice wine, or medium-dry sherry
  • ¼ cup strong-brewed black tea
  • ¼ cup unsweetened pineapple juice, or orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 4 boneless, skinless chicken breasts, trimmed (about 1- ¼ pounds)
  • 1 tablespoon peanut or canola oil, divided
  • 1 small red bell pepper, diced
  • 2 scallions, sliced
  • 1 clove garlic, minced


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  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 1½ 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 1½ teaspoons oil to the pan. Add bell pepper, scallions and garlic; saute 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 343 calories; 9 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 45 g protein; 22 mcg folate; 120 mg cholesterol; 6 g sugars; 4 g added sugars; 687 IU vitamin A; 27 mg vitamin C; 39 mg calcium; 2 mg iron; 520 mg sodium; 481 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, 6 lean meat

Reviews 1

May 15, 2019
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By: Janet
Easy and delicious. Made with boneless thighs, not breasts. Served over rice.
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