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ORANGE SPICE TEA POACHED CHICKEN
Hilton Head Health Institute2 boneless, skinless, organic
chicken breasts
1 cup fresh squeezed orange juice
1 cup organic,
low sodium chicken stock
2 orange spice tea bags
1 teaspoon
unsalted butter
1 tablespoon minced shallots
1/2 teaspoon fresh
ginger, grated fine
1 teaspoon orange zest, chopped fine
1
tablespoon cornstarch, diluted
1 tablespoon fresh cilantro, chopped
fine
Pinch of sea salt
Pinch of cayenne pepper Combine orange juice
and chicken stock in a small stainless steel pot. Bring to a boil,
reduce to a simmer, and add tea bags. Simmer 5 minutes and remove
from heat. Add chicken breasts to mixture and poach for 8 minutes or
4 minutes per side. Remove chicken breasts and keep warm. Remove and
discard tea bags and return poaching liquid to a simmer; reduce
liquid to one cup. Brown butter in small saucepan. Add shallots and
sauté. Add ginger and continue to cook 1 or 2 minutes. Mix in reduced
poaching liquid and orange zest. Thicken sauce with cornstarch slurry
to a glaze consistency. Stir in cilantro, salt, and cayenne. Slice
chicken breasts on a diagonal and garnish with orange spice glaze.
Serve with steamed rice and baby bok choy.
Serves 2. |
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