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

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    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


    Prep: 30 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.


    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

    1 g
    7 g
    Saturated Fat:
    1 g
    10 g
    24 g
    397 mg
    Monounsaturated Fat:
    4 g
    1/2 other carbohydrate, 3 very lean meat, 1 fat
    63 g
    Carbohydrate Servings:
    302 mg
    Nutrition Bonus:
    Vitamin C (70% daily value), Selenium (30% dv), Vitamin A (15% dv).
    Added Sugars:
    4 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving