GREEN TEA TERIYAKI CHICKEN
Tender chicken is treated to an Asian-inspired sauce with green tea for low-fat entree that really stands out. Serve it with fragrant rice, like jasmine, for a restaurant-quality meal. Thanks goes to our Test Kitchen for this sensational dish!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes. , Strain and discard leaves; pour tea into a large skillet. Add half of the onions. Stir in the honey, vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to about 3/4 cup., Add chicken and remaining tea leaves; cover and cook over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Cut chicken into thin slices; serve with sauce. Garnish with remaining onions.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 359mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
EASY TEA-POACHED CHICKEN WITH RICE
A new way to cook a whole chicken. It's a one-pot meal that's very satisfying and warming.
Provided by Angie Audreys Yumma
Categories World Cuisine Recipes Asian
Time 9h5m
Yield 4
Number Of Ingredients 12
Steps:
- Rub chicken with 1/4 cup kosher salt, cover, and refrigerate overnight.
- Rinse chicken and pat dry with paper towels.
- Mix short-grain rice, peanuts, apricots, and ginger together in a bowl; stuff the rice mixture into the chicken cavity. Tie legs together with a piece of kitchen twine.
- Pour chicken broth and water into a large soup pot and bring to a boil. Place chicken into the boiling mixture, breast side down; drop tea bags into the liquid. Reduce heat to low, cover, and simmer chicken for 45 minutes, turning chicken over in the broth after 30 minutes.
- Remove chicken from broth, transfer rice stuffing to a bowl, and cut chicken into quarters. Discard tea bags; strain broth, reserving any rice. Stir in soy sauce to taste and season to taste with salt. Serve chicken on a platter garnished with cilantro, with broth and rice stuffing on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 52.1 g, Cholesterol 102.2 mg, Fat 41.5 g, Fiber 5.8 g, Protein 47.2 g, SaturatedFat 8.5 g, Sodium 9625.9 mg, Sugar 12.9 g
GREEN TEA POACHED CHICKEN WITH GREEN TEA RICE
Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Bring water to a near boil, pour over tea, and let steep 1 minute. Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger, and chile; let cool slightly, then add chicken. Bring up to a simmer over medium heat, reduce heat, and gently simmer until the chicken is cooked through and a thermometerinserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discarding solids.
- Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand 10 minutes.
- While rice is cooking, remove chicken from bone and shred into large pieces. Keep chicken in remaining poaching liquid and reheat just before serving. Season with 3/4 teaspoon of salt, and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced scallions, cold cucumber spears, and a squeeze of lemon.
Nutrition Facts : Calories 343 g, Cholesterol 34 g, Fat 1 g, Fiber 4 g, Protein 17 g, Sodium 358 g
GREEN TEA POACHED SALMON WITH GINGER LIME SAUCE
Provided by Claire Robinson
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
- Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
- Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.
Nutrition Facts : Calories 404 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 599 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Protein 35 grams, Sugar 12 grams
POACHED CHICKEN WITH RICE
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Rinse the chicken well in cold water. Place the chicken in a Dutch oven and barely cover with water.
- Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni. Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt. Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes. Skim the surface often to remove fat.
- Remove the chicken from the broth and keep warm while preparing the sauce. Reserve the broth.
- Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat. When blended, add 2 cups of the chicken broth, stir vigorously with the whisk. Bring to a boil and simmer for 10 minutes.
- Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice. Bring to a boil. Check for seasoning and simmer for 5 minutes.
- Serve one chicken quarter per person. Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat. Serve with rice and the poached vegetables.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 29 grams, Carbohydrate 21 grams, Fat 56 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 23 grams, Sodium 1269 milligrams, Sugar 7 grams, TransFat 0 grams
GREEN TEA RICE
This is from the July/August 2009 Vegetarian Times. They recommend serving with low-sodium soy sauce and chili oil. Posted for safekeeping.
Provided by smellyvegetarian
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place tea bags in a 4 c measuring cup and cover with 3 c water. Steep 7-10 minutes and discard the tea bags.
- Combine rice, garlic, ginger, and tea in a medium saucepan and bring to a boil. Cover pan, reduce heat to medium low, and simmer 10 minutes.
- Add frozen vegetables and cover pan again. Cook 5-10 minutes more, or until tea is absorbed and vegetables are hot and crisp-tender. Stir in green onions and sesame seeds and season with salt and pepper.
Nutrition Facts : Calories 155.4, Fat 5.2, SaturatedFat 0.8, Sodium 49.3, Carbohydrate 23.6, Fiber 3, Sugar 1.1, Protein 4.4
LOW-CAL GREEN-TEA-POACHED SHRIMP STIR-FRY
A great recipe from the Loblaws calender. It is much lighter and refreshing taste than traditional stir fry. the green tea flavour really adds a new dimension. You can also add some cayenne.
Provided by Izzy Knight
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make 5 cups of green tea.
- Reserve 2 tea bags.
- Reserve 1 cup, and paoch shrimp in 4 cups of green tea with half the garlic and ginger.
- Simmer 4 min (should be opaque but not cooked) heat the peanut oil in a preheated deep frying pan.
- lower heat slightly.
- add the remaining garlic, then stir in cabbage, snow peas, broccoli, peppers, carrots, and contents of 2 green tea bags.
- Stir fry for 4 minutes.
- add 1 cup green tea, rice wine vinegar, 1 tsp sesame seed oil, soy sauce, and hoisin sauce, cover and cook for 3 ninutes.
- remove the lid and stir in rest of sesame seed oil, bean sprouts, water chestnutt and shrimp, toss for 1 minute.
- Garnish with green onions and voila!
Nutrition Facts : Calories 186.8, Fat 7, SaturatedFat 1.2, Cholesterol 42.8, Sodium 954.9, Carbohydrate 22.7, Fiber 4, Sugar 7, Protein 10.7
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