Soy-Glazed Chicken Hot Pot

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	289289 cal
pro	33 g33g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	138 mg138mg chol
sodium	537 mg537mg sodium
% RDI:	-
calcium	33 calcium
iron	1717 iron
vit A	99 vit A
vit C	8585 vit C
folate	1111 folate

Keeping the bone in the chicken makes it moist and flavourful and takes advantage of lower-priced bone-in thighs. Using sodium-reduced chicken stock and soy sauce reduces the sodium level by more than half. Serve over a bed of whole grain rice, along with Bok Choy with Sesame Oil. Bok choy is an excellent source of folate and vitamins A and C and a source of calcium, magnesium, iron and potassium.

Ingredients

2 tsp canola oil 2 2tsp tspcanola oil
8 skinless chicken thighs , (2 lb/1 kg)8 8skinless chicken thighskinless chicken thighs, (2 lb/1 kg)
1 cup halved mushrooms 1 1cup cuphalved mushroommushrooms
1 onion , sliced1 1oniononions, sliced
1 yellow pepper , chopped1 1yellow pepperyellow peppers or green pepper, chopped
1 1piece piece(2 inches/5 cm long) gingerroot, sliced
2 cloves garlic , minced2 2cloves garlic, minced
Pinch hot pepper flakes Pinch Pinchhot pepper flakes
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
2 tbsp sodium-reduced soy sauce 2 2tbsp tbspsodium-reduced soy sauce
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
2 tsp cornstarch 2 2tsp tspcornstarch
Coriander Coriander or parsley sprig

Preparation

In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Remove to plate.

Drain fat from pan. Add mushrooms, onion, yellow pepper, ginger, garlic and hot pepper flakes; cook, stirring occasionally, until onion is softened, 5 minutes.

In small bowl, whisk together chicken stock, soy sauce and granulated sugar; pour into pan, stirring and scraping up any brown bits from bottom of pan.

Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low; cover and cook until juices run clear when chicken is pierced, about 20 minutes.

Push chicken to side of pan. Stir 1 tbsp (15 mL) water with cornstarch. Stir into pan and bring to boil; cook, stirring, until sauce is thickened, about 3 minutes. Stir to glaze chicken. Serve garnished with coriander sprigs.

Additional information :

Side Dish Savvy
Bok Choy with Sesame Oil:

Cut 1 bunch (1 lb/500 g) bok choy into quarters (or use 8 whole baby bok choy).

In large skillet, heat 1 tsp (5 mL) canola oil over medium heat; cook bok choy until wilted, about 1 minute.

Add 1 tbsp (15 mL) water; cover and steam for 2 minutes. Remove from heat; toss with /14 tsp (1 mL) each salt, pepper and sesame oil.

Makes 4 servings.

Per serving: about 28 cal, 2 g pro, 2 g total fat (trace sat. fat), 2 g carb, 2 g fibre, 0 mg chol, 185 mg sodium. % RDI: 10% calcium, 9% iron, 32% vit A, 53% vit C, 23% folate.

Source : Canadian Living Magazine: February 2003