- 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 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 4 boneless, skinless chicken breasts, trimmed (about 1-1/4 pounds)
- 1 tablespoon peanut or canola oil, divided
- 1 small red bell pepper, diced
- 2 scallions, sliced
- 1 clove garlic, minced
Combine rice wine (or sherry), tea, juice, soy sauce and honey in a 2-cup glass measure; set aside.
Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the 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.
Add the remaining 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; sauté for 30 seconds. Add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 2 to 4 minutes.
Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning the sauce over the chicken, until heated through, about 1 minute.
Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.
- Serving: Per serving
- Calories: 342
- Carbohydrates: 11g
- Fat: 9g
- Protein: 45g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 120mg
- Potassium: 478mg
- Sodium: 520mg
- Exchanges: 1/2 fat, 6 lean meat
- Carbohydrate Servings: 1/2