Soy-Glazed Chicken Hot Pot Soy-Glazed Chicken Hot Pot

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2003



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 537 mg
  • Protein 33 g
  • Calories 289.0
  • Total fat 11 g
  • Cholesterol 138 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g


  • Iron 17.0
  • Folate 11.0
  • Calcium 3.0
  • Vitamin A 9.0
  • Vitamin C 85.0
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Soy-Glazed Chicken Hot Pot