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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From a 1997 Eating Well magazine. Ingredients:
1/2 cup rice wine or 1/2 cup dry sherry |
1/4 cup strong brewed black tea |
1/4 cup unsweetened pineapple juice |
2 tablespoons reduced sodium soy sauce |
1 tablespoon honey |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon salt |
4 boneless skinless chicken breasts |
1 tablespoon canola oil |
1 small red bell pepper, diced |
2 scallions, sliced |
1 garlic clove, minced |
Directions:
1. In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
2. Set aside.
3. In a small bowl combine cinnamon, ginger, pepper and salt.
4. rub spices on both sides of chicken breasts.
5. In a large skillet heat 1/2 T. oil over medium high head.
6. Add chicken.
7. Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
8. Transfer to a plate and set aside.
9. Add remaining 1/2 T. oil to the skillet.
10. Add bell pepper, scallions and garlic.
11. Saute for 30 seconds.
12. Increase heat to high.
13. Add reserved rice wine-tea mixture.
14. Bring to a boil, scraping up browned bits.
15. Cook until liquid is reduced by half.
16. Reduce heat to low and return chicken and it's juice to skillet.
17. Simmer gently until heated thru, about 1 minute.
18. Slice chicken into thin diagonal slices and fan onto plates.
19. Spoon sauce and vegetables over chicken.
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