Ingredients
-
1/2
-
1/4
-
1/4
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
4
-
1
-
1
-
2
-
1
-
Directions
Mahogany Glazed Chicken, From a 1997 Eating Well magazine , 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!, This was a great recipe! We really liked it used red, yellow and green bell peppers and threw in some roasted chilies I had in the fridge! use Tamari so 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! 🙂
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Steps
|
1
Done
|
In a 2 Cup Glass Measure Combine Rice Wine, Tea, Juice, Soy Sauce and Honey. |
|
2
Done
|
Set Aside. |
|
3
Done
|
in a Small Bowl Combine Cinnamon, Ginger, Pepper and Salt. |
|
4
Done
|
Rub Spices on Both Sides of Chicken Breasts. |
|
5
Done
|
in a Large Skillet Heat 1/2 T. Oil Over Medium High Head. |
|
6
Done
|
Add Chicken. |
|
7
Done
|
Reduce Heat to Medium and Cook Until Golden Outside and No Long Pink Inside, 3-5 Minutes Per Side. |
|
8
Done
|
Transfer to a Plate and Set Aside. |
|
9
Done
|
Add Remaining 1/2 T. Oil to the Skillet. |
|
10
Done
|
Add Bell Pepper, Scallions and Garlic. |
|
11
Done
|
Saute For 30 Seconds. |
|
12
Done
|
Increase Heat to High. |
|
13
Done
|
Add Reserved Rice Wine-Tea Mixture. |
|
14
Done
|
Bring to a Boil, Scraping Up Browned Bits. |
|
15
Done
|
Cook Until Liquid Is Reduced by Half. |
