Green Tea Teriyaki Chicken |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tender chicken is treated to an Asian-inspired sauce with green tea for low-fat entree that really stands out. Serve it with fragrant rice, like jasmine, for a restaurant-quality meal. Thanks goes to our Test Kitchen for this sensational dish! Ingredients:
3-1/2 teaspoons green tea leaves, divided |
1 cup boiling water |
4 green onions, chopped, divided |
3 tablespoons honey |
2 tablespoons cider vinegar |
2 tablespoons reduced-sodium soy sauce |
4 garlic cloves, minced |
1/2 teaspoon minced fresh gingerroot |
1/8 teaspoon sesame oil |
4 boneless skinless chicken breast halves (4 ounces each) |
Directions:
1. Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes.
2. Strain and discard leaves; pour tea into a large skillet. Add half of the onions. Stir in the honey, vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to about 3/4 cup.
3. Add chicken and remaining tea leaves; cover and cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin slices; serve with sauce. Garnish with remaining onions. Yield: 4 servings.
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