You are here: Home » Recipes » Green Tea Asian Chicken Green Tea Asian Chicken Recipe by Serena Ball, RDKitchen Tested Yield 6 servings Black tea can be substituted for green tea and flank steak subbed for the chicken; but don’t use black tea with the chicken as the tea tannins will stain the chicken a dark color. Mark Boughton/styling: Teresa Blackburn PrintEmail This recipe is perfect with chicken thighs, but you can use chicken breasts as well. Ingredients 2 tablespoons sugar3/4 cup hot brewed green tea1 teaspoon ground coriander1/2 teaspoon salt1/2 teaspoon coarsely ground black pepper2 teaspoons peeled and finely chopped fresh ginger1 large garlic clove, finely chopped3 tablespoons canola oil, divided2 pounds boneless, skinless chicken thighs Fresh cilantro and mint, chopped (optional) Arugula or spinach (optional) Instructions 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. Heat remaining marinade over medium high heat about 4 minutes, or until reduced by one-third. 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.