Recipe Image

Mahogany-Glazed Chicken

  • 30 m
  • 30 m
Alexandre M. Bird
“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

    • 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

Directions

  • 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.
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