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Tea Trade Chicken

http://www.eatingwell.com/recipes/tea_trade_chicken.html

From EatingWell:  November 1997, EatingWell Serves Two

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.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1/4 cup rice wine, or dry sherry (see Note)
• 2 tablespoons strong-brewed black tea
• 2 tablespoons unsweetened orange juice, or pineapple juice
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons honey
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 2 teaspoons canola oil, divided
• 1/2 small red bell pepper, diced
• 1 clove garlic, minced

Preparation

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.

Nutrition

Per serving : 238 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 10 g Carbohydrates; 24 g Protein; 1 g Fiber; 469 mg Sodium; 296 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 very lean meat, 1 fat

Tips & 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.