main dishes, chicken
1/2 cup rice wine
--or medium-dry sherry
1/4 cup strong-brewed black tea
1/4 cup unsweetened pineapple juice
--or orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 boneless skinless chicken breasts; trimmed of fat
--about 1 1/4 pounds
1 tablespoon peanut oil
--or canola oil
1 small red bell pepper; diced
2 scallions; sliced
1 clove garlic; minced
1. In a 2-cup glass measure, combine rice wine (or sherry), tea, juice, soy sauce and honey; set aside.
2. In a small bowl, combine cinnamon, ginger, pepper and salt. Rub spices evenly on both sides of chicken breasts.
3. In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Add chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side. Transfer to a plate and set aside.
4. Add remaining 1/2 tablespoon oil to the skillet. Add bell pepper, scallions and garlic; saute for 30 seconds.Increase heat to high and add reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, 2 to 3 minutes.
5. Reduce heat to low and return chicken and its accumulated juices to the skillet. Simmer gently, spooning sauce over chicken, until heated through, about 1 minute.
6. Slice chicken into thin diagonal slices and fan on plates. Spoon sauce and vegetables over. Serve immediately.
MAKES 4 SERVINGS.
210 calories per serving; 34 grams protein; 5 grams fat (0.8 gram saturated fat); 10 grams carbohydrate; 490 mg sodium; 80 mg cholesterol: 0 grams fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Eating Well, November 1997
Yield: 4 servings
Preparation Time: 0:00