Tea Trade Chicken

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.

Tea Trade Chicken

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    Ingredients

    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

    directions

    Prep: 30 min Total: 30 min (Quick)
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    • 1

      Combine rice wine (or sherry), tea, juice, soy sauce and honey in a small bowl.

    • 2

      Combine cinnamon, ginger, pepper and salt in a small bowl. Rub spices evenly on both sides of chicken.

    • 3

      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.

    • 4

      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.

    notes

    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.

    nutritional information

    Calories:
    240
    Fiber:
    1 g
    Fat:
    7 g
    Saturated Fat:
    1 g
    Carbohydrates:
    10 g
    Protein:
    24 g
    Sodium:
    397 mg
    Monounsaturated Fat:
    4 g
    Exchanges:
    1/2 other carbohydrate, 3 very lean meat, 1 fat
    Cholesterol:
    63 g
    Carbohydrate Servings:
    1/2
    Potassium:
    302 mg
    Nutrition Bonus:
    Vitamin C (70% daily value), Selenium (30% dv), Vitamin A (15% dv).
    Added Sugars:
    4 g
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