Description
A little sweet, a little citrus flavor and a whole lot of flavor. Recipe from PocketChangeGourmet.com
Ingredients
Scale
Chicken
- 1 tablespoon oil, canola or vegetable
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1–2 pounds boneless, skinless chicken, cut into 1 inch pieces
- 1/4 cup honey
- 1 tablespoon Holland House Champagne Vinegar
- 1 1/ teaspoons grated Ginger (we used Gourmet Gardens)
- Garnish – thinly sliced red, yellow and/or orange bell peppers, optional
Jasmine Rice
- 1 1/2 cups water
- 1 green tea bag
- 1 cup uncooked Jasmine rice
- 1/8 teaspoon salt
- 1 tablespoon finely chopped green onions
Instructions
Chicken
- In a large skillet, heat oil over medium-high heat
- sprinkle salt and pepper over chicken and place in skillet
- Cook, stirring frequently for 7 minutes or until done
- In a small bowl, stir together honey, vinegar and ginger, pour over chicken.
- Reduce heat to low and cook, stirring constantly for 3-5 minutes
Jasmine Rice
- In a medium saucepan, bring water to boil, add tea bag and remove from heat, cover and let set for 2 minutes
- Remove and discard tea bag
- Bring green tea to a boil over high heat, stir in rice and salt
- Cover and reduce heat to low, simmer 15 minutes or until water is absorbed and rice is tender
- Stir in green onion and fluff rice with fork
- Serve with Chicken
- Prep Time: 10 minutes
- Cook Time: 10 minutes