Wednesday, December 29, 2010

Green Tea Teriyaki Chicken

  • 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)
  • Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes.
  • 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.
  • 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 and Jasmine or Basmati rice. Garnish with remaining onions. 4 servings.

Nutrition Facts: 1 chicken breast half with 3 tablespoons sauce equals 184 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 359 mg sodium, 16 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Green Tea Teriyaki Chicken published in Taste of Home

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1 comment:

Addicted2Scrappin' said...

Thanks for the yummy recipe Katherine! Can't wait to try this out!