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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (290g) Recipe makes 2 servings |
||
| Calories 220 | ||
| Calories from Fat 16 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 2223mg | 92% | |
| Potassium 475mg | 13% | |
| Total Carbohydrate 14.3g | 4% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 7.5g | ||
| Protein 31.6g | 63% | |
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Chicken With Hoisin Tea Sauce
By: Maito
Aug 20, 2008
This is much adapted from a Ming Tsai duck recipe. It is delicious! Times are estimates (does not include time for marinating).
SERVES 2
Ingredients
- 2 slices fresh ginger, minced
- 1 garlic clove, minced
- 1 scallion, sliced, divided use
- 1/4 cup soy sauce (I used reduced sodium)
- 2 tablespoons sake
- 1 tablespoon hoisin sauce
- 2 tablespoons brewed tea (very strong, I used decaff white and green)
- 2 teaspoons brown sugar
- 2 boneless skinless chicken breasts
- 1/2 tablespoon cornstarch, in
- 1 tablespoon cold water
Directions
1
Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.2
Reserve half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least 1 hour.3
Remove chicken and barbecue (or bake) until cooked through.4
Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #355951
On Jan 10, 2009
We enjoyed this with rice and steamed veggies for dinner. The marinade was great and would love to try this grilled. The sauce was thick for me and added a little orange juice to it to thin it. I think I would prefer this grilled with no sauce or just use the sauce as a dipping sauce--no thickener.
From: mersaydees
On Sep 29, 2008
Delicious! Unusual! Fast! Yeah! My kind of meal! I used green tea and served with some stir fried veggies. Thanks, Maito! Made for PRMR.
From: KateL
On Sep 13, 2008
5 Stars, upgraded after ate portions from the freezer. This was very tasty, and improved from 4 stars when first made to a "Wowee" when reheating from the freezer. I made as directed, using very strong decaf Sencha (green) tea and regular sake. I chose to bake the chicken after marinating 1.25 hours. All I know is, DH would insist that I make 3 times as much sauce for his rice and veggies (but the reheated portion yielded more fluid sauce); the sauce was nice and thick, and a beautiful color. As "the slowest chopper in the Western Hemisphere", I usually order Chinese out, so this was a new experience for me. This was certainly simple, so maybe I'll try a good oolong tea next time. Maito, thanks for posting this. Made for Please Review My Recipe.
From: Halcyon Eve
On Jan 8, 2009
Mmmmmm! This was wonderful--delicious and easy to make. I used chicken thighs (my DH and DS prefer them), and I used Shaohsing Chinese rice wine instead of sake (thought it would go better), strong black tea, reduced-sodium soy sauce, and subbed tapioca flour for the cornstarch (due to food intolerance). I used a bit too much tapioca flour, so it was a bit too thick--but that was my fault. The chicken smelled like heaven baking in the oven, and was even better served with the sauce. It tasted a little--but not quite--like teriyaki. I served it with steamed rice and sauteed broccoli, carrots, and snow peas with ginger & orange. It was all very good, and I'm expecting this recipe to be a new standby for us. Thank you so much for posting, Maito! Made for Comfort Cafe January 2009.
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