Tea Trade Chicken

November 1997, EatingWell Serves Two

Your rating: None Average: 4 (2 votes)

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.

"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. "
Tea Trade Chicken

Makes: 2 servings

Active Time:

Total Time:


  • 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
  • 1 1/2 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.

Tips & Notes

  • 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.


Per serving: 238 calories; 7 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 10 g carbohydrates; 4 g added sugars; 24 g protein; 1 g fiber; 469 mg sodium; 296 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Selenium (30% dv), Vitamin A (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 3 very lean meat, 1 fat

More From EatingWell

Recipe Categories


Type of Dish
Main dish, poultry
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique
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