Shoyu Chicken With Teri Glaze

Ingredients

• 1 cup soy sauce
• Juice from 1 medium orange
• ½ cup mirin (Japanese rice wine)
• ¼ cup brown sugar
• 1 ½ teaspoons minced garlic
• 1 tablespoon minced cilantro
• ½ teaspoon Chinese five-spice powder
• 2 pounds boneless chicken thighs
• 1 tablespoon cornstarch
• Green onions and bean sprouts for garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    657 calories; 38 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 43 grams protein; 222 milligrams cholesterol; 3690 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine soy sauce, orange juice, mirin, brown sugar, garlic, ginger and 1/2 cup water in a large skillet, and blend well. Add the cilantro and five-spice powder. Bring to a boil, add the chicken, partly cover the skillet, and simmer 20 minutes or until tender. Remove chicken from sauce. Set aside, and keep warm.
2. Make the teri glaze, by blending the cornstarch with 2 tablespoons water into a smooth paste. Bring 1 cup of the sauce to a boil, and stir in paste to thicken into a glaze.
3. Brush the chicken with the glaze. Garnish with green onions and bean sprouts.

30 minutes