Recipe by Cooking Light April 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

194 calories; calories from fat 35%; fat 7.5g; saturated fat 1.5g; mono fat 4.4g; poly fat 1g; protein 26.9g; carbohydrates 3.1g; fiber 0.1g; cholesterol 72mg; iron 1mg; sodium 258mg; calcium 19mg.