Recipe by Dona England
From a 1997 Eating Well magazine.
Top Review by breezermom
This was really good. I cut up my chicken beforehand so that it would soak up all the flavors and be easier to eat. I also added some cut up asparagus, and loved it that way. I served it over orzo, instead of rice. It was delicious! I made this for Comfort Cafe!
- 118.29 ml rice wine or 118.29 ml dry sherry
- 59.14 ml strong brewed black tea
- 59.14 ml unsweetened pineapple juice
- 29.58 ml reduced sodium soy sauce
- 14.79 ml honey
- 2.46 ml ground cinnamon
- 2.46 ml ground ginger
- 2.46 ml fresh ground pepper
- 1.23 ml salt
- 4 boneless skinless chicken breasts
- 14.79 ml canola oil
- 1 small red bell pepper, diced
- 2 scallions, sliced
- 1 garlic clove, minced
Directions See How It's Made
- In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
- Set aside.
- In a small bowl combine cinnamon, ginger, pepper and salt.
- rub spices on both sides of chicken breasts.
- In a large skillet heat 1/2 T. oil over medium high head.
- Add chicken.
- Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
- Transfer to a plate and set aside.
- Add remaining 1/2 T. oil to the skillet.
- Add bell pepper, scallions and garlic.
- Saute for 30 seconds.
- Increase heat to high.
- Add reserved rice wine-tea mixture.
- Bring to a boil, scraping up browned bits.
- Cook until liquid is reduced by half.
- Reduce heat to low and return chicken and it's juice to skillet.
- Simmer gently until heated thru, about 1 minute.
- Slice chicken into thin diagonal slices and fan onto plates.
- Spoon sauce and vegetables over chicken.