Ingredients

• 1/4 cup rice wine, or dry sherry (see Note)
• 2 tablespoon strong-brewed black tea
• 2 tablespoon unsweetened orange juice, or pineapple juice
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons honey
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 2 teaspoons canola oil, divided
• 1/2 small red bell pepper, diced
• 1 clove garlic, minced

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Cooking Directions

Step 1

Combine rice wine (or sherry), tea, juice, soy sauce and honey in a small bowl.

Step 2

Combine cinnamon, ginger, pepper and salt in a small bowl. Rub spices evenly on both sides of chicken.

Step 3

Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the chicken and reduce heat to medium. Cook until the chicken is golden outside and no longer pink in the middle, 5 to 7 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 4

Add the remaining 1 teaspoon oil to the pan. Add bell pepper and garlic; cook, stirring often, until fragrant, about 30 seconds. Increase heat to high and add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 1 to 2 minutes. Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning sauce over chicken, until heated through, about 1 minute.