Courtesy of Chef Virginia Willis, Kitchen Director for Martha Stewart Living
- 3/4 cup water
- 2 teaspoons Path of Tea’s Organic Sencha Kagoshima tea.
- 2 green onions, white and pale green only, chopped
- 3 tablespoons canola oil, more for the pan
- zest of 1 lemon
- juice of 1/2 a lemon
- 1 tablespoon soy sauce
- 1 1/2 teaspoons honey
- 1 teaspoon freshly chopped ginger
- 2 garlic cloves, finely chopped
- 4 boneless skinless chicken breasts
Heat the water over high heat to a simmer. Add the tea and cover and steep for 3 minutes. Strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add the green onions, 2 tablespoons of the canola oil, lemon zest and juice, soy sauce, honey, ginger, and garlic. Place over a bowl of ice water to cool. Make 2 to 3 diagonal cuts 1/4 inch deep across each chicken breast half. Combine chicken and chilled tea mixture in a non-reactive bowl. Cover with plastic and marinate, turning occasionally, in the refrigerator overnight. Heat the remaining tablespoon of oil in large skillet over medium high heat. Remove the breasts from the marinade and pat dry. Place the marinade in a small saucepan and bring to a boil over high heat. Reduce the heat to simmer. Add the chicken to the skillet without crowding and cook until browned, 3 to 4 minutes. Turn the breasts and continue cooking until the juices run clear when pierced with a knife, and additional 3 to 4 minutes. Set aside to rest for 1 to 2 minutes. Slice the chicken on the diagonal. Serve the chicken on Tea Infused Rice Pilaf with additional sauce on the side.