Mahogany-Glazed Chicken

Mahogany-Glazed Chicken
A fragrant combination of tea, pineapple juice and spices comes together in a delicious sauce for this chicken and vegetable stir-fry. Serve over jasmine rice with wilted spinach.


Ingredients
1/2 cup rice wine, or medium-dry sherry
1/2 teaspoon freshly ground pepper
1/4 cup strong-brewed black tea
1/4 teaspoon salt
1/4 cup unsweetened pineapple juice, or orange juice
4 boneless, skinless chicken breasts, trimmed (about 1-1/4 pounds)
2 tablespoons reduced-sodium soy sauce
1 tablespoon peanut or canola oil, divided
1 tablespoon honey
1 small red bell pepper, diced
1/2 teaspoon ground cinnamon
2 scallions, sliced
1/2 teaspoon ground ginger
1 clove garlic, minced

Yield: 4 Servings
Directions
1. Combine rice wine (or sherry), tea, juice, soy sauce and honey in a 2-cup glass measure; set aside.
2. Combine cinnamon, ginger, pepper and salt in a small bowl. Rub the spice mixture evenly on both sides of chicken breasts.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side. Transfer to a plate and set aside.
4. Add the remaining 1 1/2 teaspoons oil to the pan. Add bell pepper, scallions and garlic; saute for 30 seconds. Add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, 2 to 4 minutes.
5. Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning the sauce over the chicken, until heated through, about 1 minute.
6. Slice the chicken into thin diagonal slices and fan on plates. Spoon the sauce and vegetables over. Serve immediately.