Ingredients:
1/2 cup rice wine or 1/2 cup dry sherry
1/4 cup strong brewed black tea
1/4 cup unsweetened pineapple juice
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breasts
1 tablespoon canola oil
1 small red bell peppers, diced
2 scallions, sliced
1 garlic cloves, minced
Directions:
In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
Set aside.
In a small bowl combine cinnamon, ginger, pepper and salt.
rub spices on both sides of chicken breasts.
In a large skillet heat 1/2 T. oil over medium high head.
Add chicken.
Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
Transfer to a plate and set aside.
Add remaining 1/2 T. oil to the skillet.
Add bell pepper, scallions and garlic.
Saute for 30 seconds.
Increase heat to high.
Add reserved rice wine-tea mixture.
Bring to a boil, scraping up browned bits.
Cook until liquid is reduced by half.
Reduce heat to low and return chicken and it’s juice to skillet.
Simmer gently until heated thru, about 1 minute.
Slice chicken into thin diagonal slices and fan onto plates.
Spoon sauce and vegetables over chicken.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.