Honey tea chicken
1 clove(s), crushed
fresh red chilli
1 whole, (birdseye), small, deseeded, thinly sliced
skinless chicken breast
540 g, (buy 600g), fat trimmed
- Combine tea, honey, soy sauce, garlic, chilli and ginger in a deep non-stick frying pan over high heat. Bring to the boil.
- Add chicken. Reduce heat and simmer, uncovered, turning occasionally, for 14–16 minutes or until cooked through. Transfer chicken to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing thinly.
- Meanwhile, boil tea mixture for 5 minutes or until reduced. Serve chicken drizzled with sauce.