Having a well-stocked spice pantry pays off in this sophisticated dish; just stop at the store for the chicken and bell pepper. Serve braised bok choy and brown basmati rice alongside.
Alexandre M. Bird
Used by permission. (c) Eating Well, Inc.
|1/4 cup rice wine, or dry sherry (see Note)||1/4 teaspoon freshly ground pepper|
|2 tablespoons strong-brewed black tea||1/8 teaspoon salt|
|2 tablespoons unsweetened orange juice, or pineapple juice||2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)|
|1 tablespoon reduced-sodium soy sauce||2 teaspoons canola oil, divided|
|1 1/2 teaspoons honey||1/2 small red bell pepper, diced|
|1/4 teaspoon ground cinnamon||1 clove garlic, minced|
|1/4 teaspoon ground ginger|
Combine rice wine (or sherry), tea, juice, soy sauce and honey in a small bowl.
Combine cinnamon, ginger, pepper and salt in a small bowl. Rub spices evenly on both sides of chicken.
Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the chicken and reduce heat to medium. Cook until the chicken is golden outside and no longer pink in the middle, 5 to 7 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining 1 teaspoon oil to the pan. Add bell pepper and garlic; cook, stirring often, until fragrant, about 30 seconds. Increase heat to high and add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 1 to 2 minutes. Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning sauce over chicken, until heated through, about 1 minute.
Ingredient Notes: Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.
Sherry is a type of fortified wine originally from southern Spain. Don’t use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
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