- 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
Combine rice wine (or sherry), tea, juice, soy sauce and honey in a small bowl.
Combine cinnamon, ginger, pepper and salt in a small bowl. Rub spices evenly on both sides of chicken.
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.
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.
- Serving: Per serving
- Calories: 238
- Carbohydrates: 10g
- Fat: 7g
- Protein: 24g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 63mg
- Potassium: 296mg
- Sodium: 469mg
- Exchanges: 1/2 other carbohydrate, 3 very lean meat, 1 fat
- Carbohydrate Servings: 1/2