Green-Tea-and-Orange-Smoked Chicken

recipe

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 35 %
Fat 7.5 g
Satfat 1.5 g
Monofat 4.4 g
Polyfat 1 g
Protein 26.9 g
Carbohydrate 3.1 g
Fiber 0.1 g
Cholesterol 72 mg
Iron 1 mg
Sodium 258 mg
Calcium 19 mg

Ingredients

4 (4-ounce) skinless, boneless chicken breast halves
3 oranges
1/2 cup loose green tea
2 tablespoons sugar
1 tablespoon low-sodium teriyaki sauce

Preparation

Make 2 diagonal cuts 1/4-inch deep across each chicken breast half. Combine chicken and Tea Sauce for All Occasions in a zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning the bag occasionally. Remove chicken from bag, reserving 2/3 cup marinade.

Carefully remove rind from the oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Cut the rind into 2-inch pieces. Line the bottom of a Dutch oven with foil. Add orange rind, tea, and sugar to pan. Place a vegetable steamer in pan over the rind mixture. Place chicken breast halves in steamer. Cover with foil, and top with lid. Cook over medium-high heat 25 minutes or until done. Remove from heat.

Combine reserved marinade and teriyaki sauce in a small saucepan. Bring to a boil, and cook 1 minute. Strain mixture through a sieve into a bowl; discard solids. Remove chicken from steamer; discard the orange rind mixture. Serve teriyaki sauce with chicken.

Ying Chang Compestine,

Cooking Light

April 2001
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