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Green Tea Teriyaki Chicken

 Green Tea Teriyaki Chicken
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!
4 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 chicken breast half with 3 tablespoons sauce equals 184 calories,

2 of 2

Green Tea Teriyaki Chicken (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 63 mg cholesterol, 359 mg sodium, 16 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.