A fragrant combination of tea, pineapple juice and spices comes together in a delicious sauce for this chicken and vegetable stir-fry. Serve over jasmine rice with wilted spinach.

Alexandre M. Bird
Source: EatingWell Magazine, November 1997
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Ingredients

Ingredient Checklist

Directions

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  • Combine rice wine (or sherry), tea, juice, soy sauce and honey in a 2-cup glass measure; set aside.

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  • Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.

  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side. Transfer to a plate and set aside.

  • Add the remaining 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; saute for 30 seconds. Add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 2 to 4 minutes.

  • Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning the sauce over the chicken, until heated through, about 1 minute.

  • Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.

Tips

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

342.7 calories; protein 45g 90% DV; carbohydrates 10.9g 4% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugars 6.5g; fat 8.6g 13% DV; saturated fat 2g 10% DV; cholesterol 120.5mg 40% DV; vitamin a iu 687.2IU 14% DV; vitamin c 26.9mg 45% DV; folate 22.4mcg 6% DV; calcium 39.3mg 4% DV; iron 2mg 11% DV; magnesium 52.6mg 19% DV; potassium 481.3mg 14% DV; sodium 520.1mg 21% DV; thiamin 0.1mg 13% DV; added sugar 4g.

Reviews (1)

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Rating: 5 stars
05/15/2019
Easy and delicious. Made with boneless thighs not breasts. Served over rice. Read More