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

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

Ingredients

Instructions

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.
Heat remaining marinade over medium high heat about 4 minutes, or until reduced by one-third.
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)