Soy-Marinated Chicken Thighs with Shiitake Mushrooms

The Good News All cuts of chicken are rich in tryptophan. Breasts are leaner than thighs, but dark meat is still healthy; a 4-ounce skinless serving has just 11 grams of fat.

Slideshow:Amazing Chicken Recipes

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  • Servings: 4


  • 1/2 cup low-sodium soy sauce
  • 2 large garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 2 teaspoons hot sauce
  • 8 skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 1 pound shiitake mushrooms, caps sliced 1/4 inch thick
  • Salt and freshly ground pepper
  • 6 large scallions, thinly sliced
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon walnut or hazelnut oil

How to make this recipe

  1. 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.

  2. 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.

  3. 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.


One Serving 301 cal, 14 gm fat, 2.5gm saturated fat, 12 gm carb, 1 gm fiber.

Contributed By Photo © Tina Rupp Published December 2004

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