Soy-Marinated Chicken Thighs with Shiitake Mushrooms Recipe

  • 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
  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 degrees F. 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.