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Mahogany-Glazed Chicken

:  November 1997, EatingWell Serves Two

Your rating: None Average: 4.2 (14 votes)

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.


Mahogany-Glazed Chicken Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/2 cup rice wine, or medium-dry sherry
  • 1/4 cup strong-brewed black tea
  • 1/4 cup unsweetened pineapple juice, or orange 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 pepper
  • 1/4 teaspoon salt
  • 4 boneless, skinless chicken breasts, trimmed (about 1-1/4 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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Preparation

  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 1 1/2 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 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; sauté 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.

Nutrition

Per serving: 342 calories; 9 g fat ( 2 g sat , 3 g mono ); 120 mg cholesterol; 11 g carbohydrates; 4 g added sugars; 45 g protein; 1 g fiber; 520 mg sodium; 478 mg potassium.

Nutrition Bonus: Selenium (57% daily value), Vitamin C (45% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 fat, 6 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Budget
Entertaining, casual
Type of Dish
Main dish, poultry
Ease of Preparation
Moderate
Ethnic/Regional
Asian
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell Serves Two
November 1997
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