Ingredients

• 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

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Cooking Directions

Step 1

Combine rice wine (or sherry), tea, juice, soy sauce and honey in a 2-cup glass measure; set aside.

Step 2

Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.