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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (250g) Recipe makes 3 servings |
||
| Calories 245 | ||
| Calories from Fat 57 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 2901mg | 120% | |
| Potassium 507mg | 14% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.1g | ||
| Protein 40.1g | 80% | |
Sauteed Chicken Breasts With Soy Glaze
By: Reddyrat
Mar 13, 2008
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.
SERVES 3 -4
Ingredients
- 1/2 cup soy sauce (low-sodium recommended)
- 1/3 cup water
- 1/4 cup mirin (sweet rice wine)
- 1 teaspoon minced fresh ginger
- 1 lb boneless skinless chicken breast, chopped
- 1 tablespoon olive oil
Directions
1
Cook the chicken in oil in a large skillet until done.2
Remove from the pan and turn the heat to medium-low.3
Mix the first four ingredients.4
Add to skillet and let bubble for 1 to 2 minutes.5
Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Lighter Fare
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: **Jubes**
On Jul 7, 2008
Reviewed during ZWT4 Family Picks I made this using chicken breaast and did marinate in the suace for around 30 minutes. I used a Japanese soy sauce that is gluten-free but was not salt-reduced. The recipe was good and the chicken was very moist and tasty (although a little too salty) I think the recipe would bemore to my taste with some added veges- perhaps onions and bell pepper. A quick and easy recipe. If I use this recipe again...then I will definitely be looking for a suitable low-salt soy sauce. Photo also being posted
From: Zazen Warrior
On May 26, 2008
One of those tasty food in a hurry dishes. I use it a lot. Five stars!
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