Recipes Dinner Poultry Dishes Chicken Main Course Soy-Marinated Chicken Thighs with Shiitake Mushrooms 5.0 (3,346) Add your rating & review 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. Amazing Chicken Recipes By Jeff Orr Updated on August 2, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Tina Rupp Active Time: 25 mins Total Time: 2 hrs 30 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Originally appeared: December 2004 Rate It Print