You can do a lot more with tea than just make a morning cuppa. Heat them in a foil-lined pan to create a wonderfully fragrant smoke that infuses chicken with a delicate smoky aroma. In this recipe, first coat skinless chicken breasts with thyme, chillies and sugar, then gently smoke over a mixture of tea leaves, rice and brown sugar. The result is a pungent, hot coating not unlike jerk chicken with amazing soft and juicy meat.
Ingredients
- 2 chicken breasts, skinless
For the coating:
- A little olive oil
- 1tbsp dried thyme
- 1tbsp black peppercorns, crushed in a pestle and mortar
- 1tsp dried chillies, crushed in a pestle and mortar
- 1tsp brown sugar
- ½tsp sea salt
For the smoking mixture:
- Black tea leaves from 14-16 bags
- 4tbsp long-grain rice
- 2tbsp brown sugar
WEIGHT CONVERTER
Method
- Put all the ingredients for the coating in a dish and roll the chicken breasts in it. Set aside in the fridge for a couple of hours.
- When you’re ready to cook, carefully put the chicken breasts in a sieve or colander or steaming rack.
- Line a large saucepan or wok with tin foil. Mix the ingredients for the the smoking mixture together and add to the bottom of the foil. Put the chicken (in the sieve/colander) on top of the pan and tightly cover with more tin foil.
- Put the heat on the hob to the lowest possible setting and cook the chicken for 30 mins. After that time, remove the foil and leave the chicken to cool a little.
- Once cool, carve the chicken on the diaganal into 0.5cm thick slices.
- For the stir-fried noodles and vegetables, cook the noodles in a large pan of boiling water for 4-5 mins (or according to pack instructions). Drain and rinse under cold water and set aside. Add the oil to a large frying pan or wok and stir-fry the sugar snaps and peppers for 4-5 mins until tender, then add the mushrooms.
- Stir-fry for a further minute before adding 2 tbsp black bean sauce and 1 tbsp hot bean sauce and 1 tsp sugar. Stir, then return the noodles to the pan.
Top Tip for making Tea-smoked chicken breasts
Serve with Japanese soba noodles, which are quite delicate and soft, cooked in boiling water for a couple of minute, then stir-fried with mushrooms, red pepper and sugar snap peas in a black bean sauce.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Gordon Ramsay's butter chicken
Gordon Ramsay's butter chicken recipe is so easy to make at home and tastes delicious too. It includes a butter chicken sauce and spice rub for the chicken.
By Gordon Ramsay • Last updated
-
Honey and sesame chicken
Looking for quick rice recipes? James Tanner's easy sesame chicken takes less than 15 mins to make and cost just over £2 per head - just follow our step-by-step video recipe.
By Octavia Lillywhite • Published
-
Roast chicken with potato wedges
Just 5 ingredients to a tasty supper dish of roast lemon chicken legs with potato wedges. Get the recipe here
By Octavia Lillywhite • Published
-
Rosemary Conley's beef steak pie
This healthy beef steak pie is packed with a lean meat and topped with a delicious flaky golden pastry topping.
By Rosemary Conley • Published
-
Naan bread
You don't need a traditional clay oven to make naan. Learn how to make naan bread in a frying pan - for wonderfully light, fluffy bread every time...
By Sue McMahon • Published
-
Chicken and bacon risotto
Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes to prep and cook...
By Sue McMahon • Published
-
These 7 everyday clothing items could get drivers FINED up to £5,000 - do you wear them at the wheel?
By Selina Maycock • Published
-
Kate Middleton and Prince William's romantic hotel dinner order will surprise you
By Emma Shacklock • Published
-
Why did EasyJet cancel flights? All you need to know about the airport disruptions
Holidaymakers have been warned over NINE days of planned strikes expected to cause chaos this summer
By Selina Maycock • Published