Are you craving a delicious, healthy meal that's ready in under 30 minutes? Look no further! This Tea and Tangy Chicken recipe is a fantastic option for busy weeknights. It combines the unexpected umami of tea with a vibrant, tangy sauce, creating a flavor explosion that will leave your taste buds singing. This recipe is perfect for those seeking quick dinner ideas or easy recipes that don't compromise on flavor. Get ready to elevate your homemade cooking game!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1/2 cup strong brewed black tea (cooled) – Earl Grey or English Breakfast work well
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp cornstarch
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish, optional)
Instructions:
Get started:
- In a medium bowl, whisk together the cooled black tea, soy sauce, rice vinegar, honey (or maple syrup), cornstarch, ginger, and garlic. Set aside.
Cook the chicken:
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Don't overcrowd the pan; work in batches if necessary for even browning.
Simmer and finish:
- Pour the tea-based sauce over the chicken. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened and the chicken is cooked through. Stir occasionally to prevent sticking.
- Add the sliced bell pepper during the last 2 minutes of cooking.
Serve and enjoy:
- Garnish with thinly sliced green onions and sesame seeds (if using). Serve hot over rice, quinoa, or noodles.
Tips for Tea-Infused Tangy Chicken Success:
- Tea Selection: Experiment with different types of black tea. Earl Grey adds a citrusy note, while English Breakfast offers a robust flavor. Avoid using heavily scented teas as they might overpower the other flavors.
- Chicken Tenderness: Don't overcook the chicken! Overcooked chicken will be dry. The internal temperature should reach 165°F (74°C).
- Sauce Consistency: If the sauce is too thin, simmer it for a few more minutes, or whisk in a little more cornstarch mixed with a teaspoon of cold water.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
Variations:
- Vegetable Delight: Add other vegetables like broccoli florets, sliced carrots, or snow peas.
- Protein Power: Substitute chicken with shrimp, tofu, or beef. Adjust cooking time accordingly.
- Sweet and Sour Twist: Increase the amount of honey or maple syrup for a sweeter sauce.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients and serving size. A general estimate for a serving of Tea and Tangy Chicken with rice would be around 350-400 calories, with moderate protein and low fat. For a more precise calculation, use a nutritional calculator and input your specific ingredients and quantities.
This Tea and Tangy Chicken recipe offers a healthy and delicious meal that's perfect for a quick weeknight dinner. Its unique flavor combination makes it a standout amongst easy recipes and healthy meals. Enjoy this delicious dish!