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Ingredients

  • 2 tablespoons sugar
  • 3/4 cup hot brewed green tea
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 teaspoons peeled and finely chopped fresh ginger
  • 1 large garlic clove, finely chopped
  • 3 tablespoons canola oil, divided
  • 2 pounds boneless, skinless chicken thighs
  • Fresh cilantro and mint, chopped (optional)
  • Arugula or spinach (optional)

Instructions

  1. Stir sugar into tea while hot; let cool. Combine tea with coriander, salt, pepper, ginger, garlic and 2 tablespoons canola oil. Place chicken in a large zip-top plastic bag and pour in half of marinade. Seal and let chill 1 to 6 hours.
  2. Heat remaining marinade over medium high heat  about 4 minutes, or until reduced by one-third.
  3. Remove thighs from marinade; discard marinade in bag. Heat remaining 1 tablespoon oil in a large skillet. Add chicken to pan without crowding and cook until browned, 3 to 4 minutes on each side. Serve with sauce and fresh herbs over greens.
 

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The recipe was originally published as Green Tea Asian Chicken on Relish.com

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