1. Heat a 12-inch skillet 1 minute over medium-high heat; add chicken and cook skin side down, 10 to 12 minutes. Turn and cook 8 to 10 minutes more until browned. 2. Transfer chicken to a plate. Remove all but 1 tablespoon drippings from skillet; add onions. Reduce heat to medium-low; cook, stirring, 12 minutes until onions are tender. 3. Return chicken to skillet; pour soy sauce and 1/4 cup water over chicken and onions. Cover; simmer 15 minutes. Transfer chicken to plate with slotted spoon; cook sauce 1 minute more. Pour over top of chicken. (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : NOTES: Better than take-out and just as easy. Serve these fragrant chicken thighs over quick-cooking rice. Recipe by: LHJ Recipes Posted to MC-Recipe Digest V1 #939 by "email@example.com"
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4|
|Calories from Fat: 260 (53%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 157.9mg||49 %|
|Sodium 2663mg||92 %|
|Potassium 690mg||18 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 14.4g|
|Protein 39g||56 %|
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Calories per serving: 488
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