Prep 15 mins
Cook 15 mins
I highly recommend Lapsang Souchong tea as a great way to add that smoky flavor to almost any dish. This recipe is healthy. Low cal, low fat, high in flavor. YAY.
- 4 boneless chicken breasts, cut into strips (or thighs)
- 1 -2 teaspoon lapsang souchong tea
- 3 cups water
- 1 teaspoon parsley flakes
- 1 teaspoon garlic salt
- 1 tablespoon honey
- 2 tablespoons barbecue sauce
- 1 teaspoon flour
- 2 carrots, diced
- Boil 3 cups of water, use one cup to steep the tea for 5 minutes.
- Add the tea (with the leaves) to a deep skillet with the remaining 2 cups of water. Add parsley, garlic salt, honey, barbecue sauce, and flour to skillet and turn heat on medium.
- Add chicken and diced carrots.
- Cover and allow to simmer for 15-20 minutes.
- Serve over rice.
I will the first to admit that I was initially apprehensive about the tea in the sauce but decided to plunge ahead viewing it a just another herb. Was not able to locate the preferred tea locally and a trip to Chinatown was not viable so I prepared this using Earl Gray. Decided my smoky BBQ sauce would have to make up up for it.The color on the dish is quite unusual a dark smoky redish orange but the flavor are deep and complex without being a bit heavy. It was easy to prepare as everything goes into the pan at once, no stages, and you just cover and simmer. Aces all around.
This was lovely & simple to do, the tea is readily available in my supermarket so no problem there & it adds a nice richness & extra layer of smokiness aside from the BBQ sauce, my carrots took a bit longer to cook through & I had to add ectra flour to thicken towrds the end f cooking but this made for a lovely dinner alongside recipe #233016. Thanks Annacia!