| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 8 | Chicken thighs | |
| 2 | c | Chopped onions |
| 1/3 | c | Reduced-sodium soy sauce |
INSTRUCTIONS
Heat a 12-inch skillet 1 minute over medium-high heat; add chicken and cook skin side down, 10 to 12 minutes. Turn and cook 8 to 10 minutes more until browned. Transfer chicken to a plate. Remove all but 1 tablespoon drippings from skillet; add onions. Reduce heat to medium-low; cook, stirring, 12 minutes until onions are tender. Return chicken to skillet; pour soy sauce and 1/4 cup water over chicken and onions. Cover; simmer 15 minutes. Transfer chicken to plate with slotted spoon; cook sauce 1 minute more. Pour over top of chicken. (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : NOTES: Better than take-out and just as easy. Serve these fragrant chicken thighs over quick-cooking rice. Recipe by: LHJ Recipes Posted to MC-Recipe Digest V1 #939 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.2mg
Potassium: 116.8mg
Carbohydrates: 7.5g
Fiber: 1.4g
Sugar: 3.4g
Protein: <1g