Ingredients
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1/2 cup low-sodium soy sauce
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2 large garlic cloves, minced
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1 tablespoon finely grated ginger
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2 teaspoons hot sauce
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8 skinless chicken thighs
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2 tablespoons vegetable oil
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1 pound shiitake mushrooms, caps sliced 1/4 inch thick
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Salt and freshly ground pepper
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6 large scallions, thinly sliced
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2 teaspoons fresh lemon juice
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1 teaspoon walnut or hazelnut oil
Directions
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In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
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Preheat the oven to 350°. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times.
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Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes. Stir in the lemon juice and walnut oil and serve with the chicken.
Notes
One Serving 301 cal, 14 gm fat, 2.5gm saturated fat, 12 gm carb, 1 gm fiber.