Soy-glazed chicken from Smitten Kitchen by Deb Perelman

  • scallions
  • chicken thighs
  • fresh ginger
  • rice vinegar
  • tamari sauce
  • roasted sesame seeds
  • EYB Comments

    Can substitute chicken breast cutlets, chicken thighs, breast cutlets.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken breast cutlets, chicken thighs, breast cutlets.

  • SKidd on December 01, 2022

    I use thighs for this, keep the sauce amounts but used a little less chicken. Quick, easy, a nice protein to add to a veggie stir fry. Thighs can take extra cooking time but you could also pull the meat and reduce the sauce down a bit more.

  • Agaillard on January 24, 2022

    I used a huge chicken breast I got from the butcher (really huge, I am not even sure what piece that was as I never saw a chicken breast this size!). The sauce did work perfectly well for me, and it was delicious. Not extremely creative, but simple and effective;

  • aisy on May 29, 2021

    For some reason, this didn't work well for me. The sauce separated and burned. I used chicken tenderloins, and they were significantly overcooked in the cooking time. I'd be willing to try again, though.

  • blintz on May 23, 2021

    This was delicious both hot and cold. I did the half rice vinegar/half black vinegar version. it would be good on the grill too.

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