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Lemon-Green Tea Chicken Toss


  • 6 ounces dried fettuccine or linguine

  • 2 cups broccoli or cauliflower florets

  • 1/2 cup reduced-sodium chicken broth

  • 3 tablespoons lemon juice

  • 1 tablespoon honey

  • 2 teaspoons cornstarch

  • 1/4 teaspoon ground white pepper

  • 12 ounces skinless, boneless chicken breasts, cut into bite-size strips

  • 2 teaspoons olive oil or cooking oil

  • 1/2 cup shredded carrot

  • 1/2 teaspoon dried green tea leaves, crushed

Prep Time: 10 min

Cooking Time: 15-20 min

1. Cook pasta, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain.

2. Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside.

3. In a large nonstick skillet stir-fry chicken in hot oil for 3 to 4 minutes or until no longer pink. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Add carrot and green tea leaves; cook 1 minute more.

4. To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately..

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