Tender chicken is treated to an Asian-inspired sauce with green tea for low-fat entree that really stands out. Serve it with fragrant rice, like jasmine, for a restaurant-quality meal. Thanks goes to our Test Kitchen for this sensational dish!
- 3-1/2 teaspoons green tea leaves, divided
- 1 cup boiling water
- 4 green onions, chopped, divided
- 3 tablespoons honey
- 2 tablespoons cider vinegar
- 2 tablespoons reduced-sodium soy sauce
- 4 garlic cloves, minced
- 1/2 teaspoon minced fresh gingerroot
- 1/8 teaspoon sesame oil
- 4 boneless skinless chicken breast halves (4 ounces each)
- Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes.
- Strain and discard leaves; pour tea into a large skillet. Add half of the onions. Stir in the honey, vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to about 3/4 cup.
- Add chicken and remaining tea leaves; cover and cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin slices; serve with sauce. Garnish with remaining onions. Yield: 4 servings.
Originally published as Green Tea Teriyaki Chicken in Light & Tasty February/March 2008, p50
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Green Tea Teriyaki Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review