Mahogany-Glazed Chicken

A fragrant combination of tea, pineapple juice and spices comes together in a delicious sauce for this chicken and vegetable stir-fry. Serve over jasmine rice with wilted spinach.

Alexandre M. Bird

Used by permission. (c) Eating Well, Inc.

Mahogany-Glazed Chicken

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    1/2 cup rice wine, or medium-dry sherry 1/2 teaspoon freshly ground pepper
    1/4 cup strong-brewed black tea 1/4 teaspoon salt
    1/4 cup unsweetened pineapple juice, or orange juice 4 boneless, skinless chicken breasts, trimmed (about 1-1/4 pounds)
    2 tablespoons reduced-sodium soy sauce 1 tablespoon peanut or canola oil, divided
    1 tablespoon honey 1 small red bell pepper, diced
    1/2 teaspoon ground cinnamon 2 scallions, sliced
    1/2 teaspoon ground ginger 1 clove garlic, minced


    Prep: 30 min Total: 30 min (Quick)
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    • 1

      Combine rice wine (or sherry), tea, juice, soy sauce and honey in a 2-cup glass measure; set aside.

    • 2

      Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.

    • 3

      Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side. Transfer to a plate and set aside.

    • 4

      Add the remaining 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; saute for 30 seconds. Add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 2 to 4 minutes.

    • 5

      Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning the sauce over the chicken, until heated through, about 1 minute.

    • 6

      Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.

    nutritional information

    1 g
    9 g
    Saturated Fat:
    2 g
    11 g
    45 g
    448 mg
    Monounsaturated Fat:
    3 g
    1/2 fat, 6 lean meat
    120 g
    Carbohydrate Servings:
    484 mg
    Nutrition Bonus:
    Selenium (57% daily value), Vitamin C (45% dv).
    Added Sugars:
    4 g
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