Sauteed Chicken Breasts with Soy Glaze Recipe
Ingredients
- 1/2 c. soy sauce
- 1/3 c. water
- 1/4 c. mlrln
- 1 tsp. minced ginger or 1/2 tsp. ground ginger
- 1 to 1 1/2 Ibs. boneless chicken breasts
- 1 Tbs. peanut or vegetable oil
- 2 tsp minced lemon zest (optional)
- Stir fry vegetables of your choice (my favorites are peppers, onions, and zucchini)
Directions
- Combinesoy sauce, water, mirin, and ginger in a bowl. Prick the meat all over with a fork or skewer, then cut it into I-inch or smaller chunks. If time allows, marinate the meat in the soy mixture for 2 hours, or overnight, refrigerated, stirring occasionally. If you are cooking right away, don't bother combining the meat with the sauce.
- Combinesoy sauce, water, mirin, and ginger in a bowl. Prick the meat all over with a fork or skewer, then cut it into I-inch or smaller chunks. If time allows, marinate the meat in the soy mixture for 2 hours, or overnight, refrigerated, stirring occasionally. If you are cooking right away, don't bother combining the meat with the sauce.
- Add the oil to the skillet, wait. 15 seconds, then add the chicken. Cook, stirring occasionally until the meat is browned all over, 8-10 minutes. Remove the meat from the pan and turn the heat to medium-low.
- Pour the soy mixture in the skillet and let it bubble for 1-2 minutes. Return the chicken to the skillet, turn the heat to high, and cook, stirring almost constantly, until the chicken is glazed with the sauce and almost all the liquid is evaporated. Garnish with lemon zest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 11 | 35% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1805mg | 75% |
| Potassium 89mg | 3% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.69g | 0% |
| Protein 2.66g | 4% |
