Green Tea Asian Chicken

Kitchen 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

This recipe is perfect with chicken thighs, but you can use chicken breasts as well.


2 tablespoons sugar
3/4 cup hot brewed green tea
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 teaspoons peeled and finely chopped fresh ginger
1 large garlic clove, finely chopped
3 tablespoons canola oil, divided
2 pounds 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.




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