Mahogany Glazed Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup rice wine or 1/2 cup dry sherry
• 1/4 cup strong brewed black tea
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 4 boneless skinless chicken breasts
• 1 tablespoon canola oil
• 1 small red bell pepper, diced
• 2 scallions, sliced
• 1 garlic clove, minced

Recipe

• 1 in a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
• 2 set aside.
• 3 in a small bowl combine cinnamon, ginger, pepper and salt.
• 4 rub spices on both sides of chicken breasts.
• 5 in a large skillet heat 1/2 t. oil over medium high head.
• 6 add chicken.
• 7 reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
• 8 transfer to a plate and set aside.
• 9 add remaining 1/2 t. oil to the skillet.
• 10 add bell pepper, scallions and garlic.
• 11 saute for 30 seconds.
• 12 increase heat to high.
• 13 add reserved rice wine-tea mixture.
• 14 bring to a boil, scraping up browned bits.
• 15 cook until liquid is reduced by half.
• 16 reduce heat to low and return chicken and it's juice to skillet.
• 17 simmer gently until heated thru, about 1 minute.
• 18 slice chicken into thin diagonal slices and fan onto plates.
• 19 spoon sauce and vegetables over chicken.