GREEN TEA TERIYAKI CHICKEN
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!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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 thermometer reads 170°. Cut chicken into thin slices; serve with sauce. Garnish with remaining onions.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 359mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ASIAN GREENS WITH CHICKEN
Easy weeknight recipe with plenty of room for variation: use chicken or fish, bok choi, tat soi, choy sum, mustard greens, or turnip greens. It's made with things I normally have on hand (greens, onions tomatoes, cheese, frozen protein, couscous or rice) and cooks up in a jiffy. Feels like a real treat!
Provided by Utopienne
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
- Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
- Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 66.6 g, Cholesterol 49.9 mg, Fat 18.9 g, Fiber 5 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 1065.4 mg, Sugar 4.7 g
TEA SMOKED CHICKEN
Provided by Food Network Kitchen
Categories appetizer
Time 5h16m
Yield about 40 hors d'oeuvres servings
Number Of Ingredients 16
Steps:
- Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Bring the chicken to room temperature about 30 minutes before cooking.
- Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
- While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
- To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.
GREEN TEA POACHED CHICKEN WITH GREEN TEA RICE
Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Bring water to a near boil, pour over tea, and let steep 1 minute. Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger, and chile; let cool slightly, then add chicken. Bring up to a simmer over medium heat, reduce heat, and gently simmer until the chicken is cooked through and a thermometerinserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discarding solids.
- Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand 10 minutes.
- While rice is cooking, remove chicken from bone and shred into large pieces. Keep chicken in remaining poaching liquid and reheat just before serving. Season with 3/4 teaspoon of salt, and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced scallions, cold cucumber spears, and a squeeze of lemon.
Nutrition Facts : Calories 343 g, Cholesterol 34 g, Fat 1 g, Fiber 4 g, Protein 17 g, Sodium 358 g
GREEN TEA ASIAN CHICKEN
Recipe from my local paper. Calls for boneless chicken thighs but you could also use boneless chicken breast. Serve this over greens or a bed of steamed rice.
Provided by SoCalCookerGal
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir sugar into tea while hot; let cool. Combine, coriander, salt, black pepper, garlic, ginger and 2 tbsps of the canola oil.Place the chicken in a large ziplock bag and add half of the marinade. Seal the bag and let it chill for 1 - 6 hours.
- Heat the remaining marinade over medium high heat about 4 minutes or until reduced by one-third.
- Remove the thighs from the marinade and discard marinade in the bag. Heat remaining 1 tbsp of oil in a large skillet. Add chicken to skillet without crowding and cook until browned, 3 to 4 minutes on each side. Serve the chicken over the greens and drizzle with remaining sauce.
- Serve over mixed greens of arugula, spinach, cilantro and mint. Steam rice would be nice as well.
- NOTE: If using chicken breasts it will take longer to cook. Make sure they are completely cooked.
Nutrition Facts : Calories 80.8, Fat 7.1, SaturatedFat 0.5, Sodium 194.2, Carbohydrate 4.8, Fiber 0.2, Sugar 4.2, Protein 0.1
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