Mahogany Glazed Chicken

Total Time
25mins
Prep
10 mins
Cook
15 mins

From a 1997 Eating Well magazine.

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Ingredients

Nutrition

Directions

  1. In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
  2. Set aside.
  3. In a small bowl combine cinnamon, ginger, pepper and salt.
  4. rub spices on both sides of chicken breasts.
  5. In a large skillet heat 1/2 T. oil over medium high head.
  6. Add chicken.
  7. Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
  8. Transfer to a plate and set aside.
  9. Add remaining 1/2 T. oil to the skillet.
  10. Add bell pepper, scallions and garlic.
  11. Saute for 30 seconds.
  12. Increase heat to high.
  13. Add reserved rice wine-tea mixture.
  14. Bring to a boil, scraping up browned bits.
  15. Cook until liquid is reduced by half.
  16. Reduce heat to low and return chicken and it's juice to skillet.
  17. Simmer gently until heated thru, about 1 minute.
  18. Slice chicken into thin diagonal slices and fan onto plates.
  19. Spoon sauce and vegetables over chicken.
Most Helpful

5 5

This was really good. I cut up my chicken beforehand so that it would soak up all the flavors and be easier to eat. I also added some cut up asparagus, and loved it that way. I served it over orzo, instead of rice. It was delicious! I made this for Comfort Cafe!

5 5

This was a great recipe! We really liked it. I used red, yellow and green bell peppers and threw in some roasted chilies I had in the fridge! I use Tamari so I used that and also rice wine...I followed the recipe and found it to be very good. I am going to try the salmon in the future too, cuz I am always looking for salmon recipes and this should work nicely! We enjoyed our meal! Thank you, Jelly I made this for Comfort Cafe too it was the recipe of the day! :)

5 5

This made a really nice sauce which I used with salmon instead of chicken. Very flavorful! Thank you!