A fragrant combination of tea, pineapple juice and spices comes together in a delicious sauce for this chicken and vegetable stir-fry. Serve over jasmine rice with wilted spinach.
Alexandre M. Bird
Used by permission. (c) Eating Well, Inc.
|1/2 cup rice wine, or medium-dry sherry||1/2 teaspoon freshly ground pepper|
|1/4 cup strong-brewed black tea||1/4 teaspoon salt|
|1/4 cup unsweetened pineapple juice, or orange juice||4 boneless, skinless chicken breasts, trimmed (about 1-1/4 pounds)|
|2 tablespoons reduced-sodium soy sauce||1 tablespoon peanut or canola oil, divided|
|1 tablespoon honey||1 small red bell pepper, diced|
|1/2 teaspoon ground cinnamon||2 scallions, sliced|
|1/2 teaspoon ground ginger||1 clove garlic, minced|
Combine rice wine (or sherry), tea, juice, soy sauce and honey in a 2-cup glass measure; set aside.
Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side. Transfer to a plate and set aside.
Add the remaining 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; saute for 30 seconds. Add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 2 to 4 minutes.
Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning the sauce over the chicken, until heated through, about 1 minute.
Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.
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