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In this healthy chicken recipe, dried Chinese Lapsang Souchong tea lends a smoky flavor to the meat. Look for it near other teas or in the bulk section. Grind it in a spice grinder before using. Serve with steamed brown rice or rice noodles drizzled with sesame oil. Source: EatingWell Magazine, January/February 2017

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Combine tea with 1/4 teaspoon salt and pepper in a small bowl. Rub about two-thirds of the mixture under the chicken skin, then rub the rest on the skin. Place the chicken on the prepared pan.

  • Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 25 to 35 minutes. Let rest on the pan for 5 minutes.

  • Meanwhile, heat oil in a large flat-bottom carbon-steel wok over medium-high heat. Add bok choy whites and cook, stirring frequently, until tender, 8 to 10 minutes. Add bok choy greens and cook, stirring frequently, until wilted, 3 to 4 minutes more. Stir in the remaining 1/4 teaspoon salt.

  • Pile the bok choy on a serving platter and top with the chicken. Scrape the chicken drippings into a small bowl and stir in scallion; drizzle over the chicken and bok choy.

Nutrition Facts

325 calories; 16.8 g total fat; 4.1 g saturated fat; 184 mg cholesterol; 509 mg sodium. 1220 mg potassium; 4.3 g carbohydrates; 2.3 g fiber; 2 g sugar; 38.4 g protein; 9581 IU vitamin a iu; 58 mg vitamin c; 101 mcg folate; 228 mg calcium; 4 mg iron; 59 mg magnesium;


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