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
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
CHICKEN & CHICKPEA RICE
Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
- Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.
Nutrition Facts : Calories 417 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium
POACHED CHICKEN WITH RICE
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Rinse the chicken well in cold water. Place the chicken in a Dutch oven and barely cover with water.
- Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni. Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt. Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes. Skim the surface often to remove fat.
- Remove the chicken from the broth and keep warm while preparing the sauce. Reserve the broth.
- Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat. When blended, add 2 cups of the chicken broth, stir vigorously with the whisk. Bring to a boil and simmer for 10 minutes.
- Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice. Bring to a boil. Check for seasoning and simmer for 5 minutes.
- Serve one chicken quarter per person. Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat. Serve with rice and the poached vegetables.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 29 grams, Carbohydrate 21 grams, Fat 56 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 23 grams, Sodium 1269 milligrams, Sugar 7 grams, TransFat 0 grams
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