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.

Recipe by Serena Ball, R.D.

Nutritional Info *per serving

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