Sweet teriyaki sauce over chicken has always been a winning combination. This light and healthy version includes green tea leaves, and is super simple to prepare. Serve over brown rice, or perhaps some vegetables of your choice, for a complete meal that will be savored to the very last bite.
Ingredients:
- 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 ginger root
- 1/8 teaspoon sesame oil
- 4 boneless skinless chicken breast halves (4 ounces each)
Directions:
- 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.
- Garnish with remaining onions.
Yield: 4 servings.
