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.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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
11/2 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

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 INFORMATION: Per serving: 238 calories; 7 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 10 g carbohydrate; 24 g protein; 1 g fiber; 468 mg sodium; 296 mg potassium.
Nutrition bonus: Vitamin C (70% daily value), Selenium (30% dv), Vitamin A (15% dv).

1/2 Carbohydrate Serving

TIP: 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.

This is outstanding. I made it with a boneless chicken breast cut in two and slightly flattened. I used sherry because that's what I had and orange juice. I added mushrooms and a few chopped onions to the sauce and served it on brown rice with a side of roasted baby bok choy. It was an Asian-influenced dinner that turned out great. My only change would be to increase the spices a little or maybe add a little cinnamon and ginger to the sauce next time.

Diane, Liberty, MO