Green Tea Teriyaki Chicken Recipe

4.5 3 5
Green Tea Teriyaki Chicken Recipe
Green Tea Teriyaki Chicken Recipe photo by Taste of Home
Publisher Photo

Green Tea Teriyaki Chicken Recipe

Read Reviews
4.5 3 5
Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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)

Directions

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

Nutritional Facts

1 each: 184 calories, 3g fat (1g saturated fat), 63mg cholesterol, 359mg sodium, 16g carbohydrate (13g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 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)
  1. Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes.
  2. 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.
  3. 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

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Reviews forGreen Tea Teriyaki Chicken

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MY REVIEW
EclecticNature User ID: 3629048 102887
Reviewed Feb. 18, 2011

"Very juicy and full of flavor. We used bottled green tea instead of buying the tea leaves and it was still delicious."

MY REVIEW
SarahMM User ID: 1534543 103511
Reviewed Mar. 2, 2010

"This was fabulous"

MY REVIEW
tkarinas User ID: 4389335 175933
Reviewed Feb. 10, 2010

"Teriyaki chicken is delicious and so easy to make, it's a keeper, for sure. My family and I love it and we make it every chance we get."

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