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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

Recipe #320581 | 30 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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 at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
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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Featured Reviews for This Recipe

From: momaphet

On Jul 10, 2009

This was good, but didn't make anyone jump up and down. I found the ginger to be a bit too strong and the chicken didn't taste like much more then that and the soy. There wasn't much sauce left - maybe I put too much in the marinade, but it didn't seem like there would be enough for that with less, so I ended up adding some Yoshida sauce to it; I also skipped thickening the sauce so it would go further. I cooked the chicken on the grill and served it with steamed rice and broccoli. Made for the Comfort Cafe July 09

0 people found this review helpful

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From: Lavender Lynn

On Jul 9, 2009

This was really good and enjoyed by all, except that one didn't care for the strong ginger flavor. The sauce thickened more than expected and very quickly, so I would suggest half the cornstarch next time. Luxurious in appearance and flavor, this was an excellent supper and whatever nit-picking I may do is lost in the excellence of the whole plate.

1 person found this review helpful

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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.

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From: Ice Cool Kitty

On Sep 24, 2009

This was easy and very tasty. The chicken came out very moist (I used chicken thighs). I made sure to use very little of the mixture for the marinade and therefore had enough sauce. This would also be terrific as a stir fry. Just slice chicken and add onions, peppers, etc. once the chicken is cooked. Pour the sauce over, stir, and heat through. Made for PRMR.

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