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1/1 Photo of Sauteed Chicken Breasts With Soy Glaze
This is a fabulously easy recipe. I adapted it from Mark Bittman's How to Cook Everything. The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it. I didn't mind a thin sauce.
Units: US | Metric
Serving Size: 1 (187 g)
Servings Per Recipe: 3