Chicken Thighs With Soy Sauce and Lemon Recipe

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Chicken Thighs With Soy Sauce and Lemon
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Minutes

Ingredients:

Directions:

  1. Heat a large, deep skillet (non-stick is preferred) over med-high heat for 2-3 minutes.
  2. Add in the oil, swirl to coat the pan; then add in the chicken; brown quickly on both sides.
  3. Turn off the heat and remove the chicken and all but 1 tablespoon of fat from the skillet; let the pan cool for a minute or so, then turn the heat to medium and add in the garlic; cook/stir until it softens, a minute or two.
  4. Add in the remaining ingredients except for the lemon juice; stir.
  5. Return the chicken to the skillet and turn it once or twice in the liquid; cover, decrease heat to med-low, and simmer, turning once or twice, until the chicken is done, 20-30 minutes.
  6. Remove the chicken to a serving platter and stir the lemon juice into the broth; pour some of the broth over the chicken and pass the rest at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 908.33 Kcal (3803 kJ)
Calories from fat 235.81 Kcal
% Daily Value*
Total Fat 26.2g 40%
Cholesterol 43.08mg 14%
Sodium 9918.25mg 413%
Potassium 960.25mg 20%
Total Carbs 143.35g 48%
Sugars 1.25g 5%
Dietary Fiber 0.57g 2%
Protein 26.13g 52%
Vitamin C 10.3mg 17%
Iron 2.6mg 15%
Calcium 340mg 34%
Amount Per 100 g
Calories 326.22 Kcal (1366 kJ)
Calories from fat 84.69 Kcal
% Daily Value*
Total Fat 9.41g 40%
Cholesterol 15.47mg 14%
Sodium 3562.08mg 413%
Potassium 344.87mg 20%
Total Carbs 51.48g 48%
Sugars 0.45g 5%
Dietary Fiber 0.2g 2%
Protein 9.39g 52%
Vitamin C 3.7mg 17%
Iron 0.9mg 15%
Calcium 122.1mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.2
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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