Menu
Teriyaki Chicken Teriyaki Chicken
Lemon Teriyaki Chicken Lemon Teriyaki Chicken
Teriyaki Grilled Chicken Teriyaki Grilled Chicken
Sesame Teriyaki Chicken Sesame Teriyaki Chicken
Teriyaki Chicken Breast Teriyaki Chicken Breast
Teriyaki Mushroom Chicken Teriyaki Mushroom Chicken
Grilled Teriyaki Chicken Grilled Teriyaki Chicken
Teriyaki Chicken Wings Teriyaki Chicken Wings
Teriyaki Glazed Chicken Teriyaki Glazed Chicken
Teriyaki Chicken Sandwiches Teriyaki Chicken Sandwiches
Sweet Tea Barbecued Chicken Sweet Tea Barbecued Chicken
Pineapple Teriyaki Chicken Pineapple Teriyaki Chicken
Teriyaki Steak Teriyaki Steak
Teriyaki Beef Stew Teriyaki Beef Stew
Slow-Cooker Teriyaki Chicken Slow-Cooker Teriyaki Chicken
Tea Room Chicken Salad Tea Room Chicken Salad
Teriyaki Beef Stir-Fry Teriyaki Beef Stir-Fry
Teriyaki Pork Teriyaki Pork
Pork Teriyaki Pork Teriyaki
Teriyaki Chicken Salad with Poppy Seed Dressing Teriyaki Chicken Salad with Poppy Seed Dressing

Green Tea Teriyaki Chicken

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Sep. 30, 2022
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!
Green Tea Teriyaki Chicken
Green Tea Teriyaki Chicken Recipe photo by Taste of Home
Next Recipe

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

  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 thermometer reads 170°. Cut chicken into thin slices; serve with sauce. Garnish with remaining onions.

Nutrition 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.