Hot Outta The Oven: Soy-Glazed Chicken On A Recessionista’s Budget
Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at firstname.lastname@example.org.
A good friend of mine who works in finance told me that every time she’s gone on vacation (or “holiday”, as she so elegantly refers to it as she now lives in the U.K.), a bank or major financial institution has collapsed. She’s about to go on vacation again, so in preparation for the financial apocalypse, I was challenged by Amelia to come up with five recipes for Frisky readers eatin’ on the cheap. Check out the full grocery list for all the recipes here. I tried to stick with an “under $10” budget* for each recipe, so set aside $50 and let me know if I was wrong. After the jump, the first recipe I’ve concocted…Soy-Glazed Chicken Thighs
1 ¼ pounds skinless, boneless chicken thighs
¼ cup soy sauce
3 tablespoons vegetable oil
1 bunch scallions, white portions cut into 1-inch lengths and green portions thinly sliced
¼ cup chicken broth
4 cups cooked white rice
Toasted sesame seeds, for sprinkling (optional)
1. Combine the chicken and soy sauce in a medium bowl; let marinate for 1 hour.
2. In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the chicken thighs and cook until browned and crisp, 6 to 8 minutes on each side. Transfer to a cutting board to rest. Add the remaining 1 tablespoon vegetable oil and the scallion whites and cook until just softened, about 3 minutes. Add the chicken broth, bring to a boil and reduce, scraping up all the browned bits (there’s a lot because of the soy sauce), to a thickened glaze, about 3 minutes. Stir in the scallions greens and heat through.
3. Thinly slice the chicken thighs crosswise. Divide the rice among 4 serving bowls and top with the chicken; spoon the scallion sauce on top. Sprinkle with the sesame seeds, if using.
*based on amounts used – this may sound like it’s cheating, but I swear I used up leftovers in the following four recipes, so consider this your budget weekly meal plan. You’re welcome.