• Healthy
• Make-Ahead

Ingredients

1. 1/2 cup low-sodium soy sauce
2. 2 large garlic cloves, minced
3. 1 tablespoon finely grated ginger
4. 2 teaspoons hot sauce
5. 8 skinless chicken thighs
6. 2 tablespoons vegetable oil
7. 1 pound shiitake mushrooms, caps sliced 1/4 inch thick
8. Salt and freshly ground pepper
9. 6 large scallions, thinly sliced
10. 2 teaspoons fresh lemon juice
11. 1 teaspoon walnut or hazelnut oil

Directions

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.

Notes

ONE SERVING 301 cal, 14 gm fat, 2.5gm saturated fat, 12 gm carb, 1 gm fiber.