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. Source: EatingWell Magazine, November 1997

Alexandre M. Bird
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Ingredients

Directions

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

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  • 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.

Tips

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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

239 calories; 7.4 g total fat; 1.1 g saturated fat; 63 mg cholesterol; 469 mg sodium. 300 mg potassium; 10.2 g carbohydrates; 0.8 g fiber; 6 g sugar; 23.9 g protein; 628 IU vitamin a iu; 32 mg vitamin c; 17 mcg folate; 25 mg calcium; 1 mg iron; 31 mg magnesium; 4 g added sugar;

Reviews (1)

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Rating: 4 stars
10/30/2011
Sounds good however I need to know if there is a good substitute for the rice wine or sake. I can't cook with alcohol. Read More