Food Calendar Day 1 – Mahogany Glazed Chicken

So, every now and then before a vacation when K & I decide we need to shed some pounds, I will make a “food calendar” of meals that we will have up to the time of vacation. Well, it’s that time again. We are going to the Bahamas in just under 5 weeks, so starting yesterday we are back to the food calendar. I try to cook every night anyway, but our lives can get hectic (just like everyone else’s) and some nights it easier to hit a drive-thru. However, when I make the food calendar, it somehow seems easier to stick to it. Maybe because I don’t have to decide what we’re having for dinner the night before or the day of…ya think? 🙂

First up on the menu: Mahogany Glazed Chicken with Mashed Potatoes & Broccoli. Yum.

 

Ingredients

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

Preparation

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; sauté 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.