Green Tea Asian Chicken

Green Tea Asian Chicken
Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings

This recipe is perfect with chicken thighs, but you can use chicken breasts as well.


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


  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.


Nutritional Info *per serving

  • Calories 245
  • Fat 12g
  • Cholesterol 125mg
  • Sodium 260mg
  • Carbohydrate 4g
  • Fiber 0g
  • Protein 30g