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February 2012
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Green Tea Asian Chicken

Black tea can be substituted for green tea and flank steak subbed for the chicken; but don’t use black tea with the chicken as the tea tannins will stain the chicken a dark color.

6 servings
  • Kitchen Tested
asian chicken

This recipe is perfect with chicken thighs, but you can use chicken breasts as well.

Ingredients
  • tablespoons sugar

  • 3/4  cup hot brewed green tea

  • teaspoon ground coriander

  • 1/2  teaspoon salt

  • 1/2  teaspoon coarsely ground black pepper

  • teaspoons peeled and finely chopped fresh ginger

  • large garlic clove, finely chopped

  • tablespoons canola oil, divided

  • pounds boneless, skinless chicken thighs

  •   Fresh cilantro and mint, chopped (optional)

  •   Arugula or spinach (optional)

Instructions
  1. Stir sugar into tea while hot; let cool. Combine tea with coriander, salt, pepper, ginger, garlic and 2 tablespoons canola oil. Place chicken in a large zip-top plastic bag and pour in half of marinade. Seal and let chill 1 to 6 hours.
  2. Heat remaining marinade over medium high heat  about 4 minutes, or until reduced by one-third.
  3. Remove thighs from marinade; discard marinade in bag. Heat remaining 1 tablespoon oil in a large skillet. Add chicken to pan without crowding and cook until browned, 3 to 4 minutes on each side. Serve with sauce and fresh herbs over greens.

Recipe by Serena Ball, R.D.

Nutritional Info (per serving)
  • Calories 245
  • Fat 12g
  • Cholesterol 125mg
  • Sodium 260mg
  • Carbohydrates 4g
  • Fiber 0g
  • Protein 30g
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November 21, 2011
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