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20 minute dinner recipes

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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

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