Soy-Marinated Chicken Thighs with Shiitake Mushrooms

• 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.
2. Stir in 1/2 cup of water.
3. Add the chicken thighs and turn to coat.
4. Cover and refrigerate for 1 hour, turning a few times.
5. Preheat the oven to 350.
6. Bring the chicken to room temperature.
7. Discard half of the marinade.
8. Bake the chicken for 40 minutes, basting a few times.
9. Meanwhile, heat the oil in a large, nonstick skillet.
10. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes.
11. Add the scallions and cook over moderate heat for 5 minutes.
12. Stir in the lemon juice and walnut oil and serve with the chicken.

soy sauce, garlic, ginger, hot sauce, chicken, vegetable oil, shiitake mushrooms, salt, scallions, lemon juice, walnut

Taken from www.foodandwine.com/recipes/soy-marinated-chicken-thighs-shiitake-mushrooms (may not work)