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Sauteed Chicken Breasts With Soy Glaze

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“This is a fabulously easy recipe. I adapted it from Mark Bittman's How to Cook Everything. The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it. I didn't mind a thin sauce.”
READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the chicken in oil in a large skillet until done.
  2. Remove from the pan and turn the heat to medium-low.
  3. Mix the first four ingredients.
  4. Add to skillet and let bubble for 1 to 2 minutes.
  5. Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.

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