Ingredients
3-1/2 teaspoons green tea leaves, divided1 cup boiling water4 green onions, chopped, divided3 tablespoons honey2 tablespoons cider vinegar2 tablespoons reduced-sodium soy sauce4 garlic cloves, minced1/2 teaspoon minced fresh gingerroot1/8 teaspoon sesame oil4 boneless skinless chicken breast halves (4 ounces each)
Preparation
Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes.
Strain and discard leaves; pour tea into a large skillet. Add half of the onions. Stir in the honey, vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to about 3/4 cup.
Add chicken and remaining tea leaves; cover and cook over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Cut chicken into thin slices; serve with sauce. Garnish with remaining onions.
