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Black Tea Smoked Chicken Breast
Recipe from the Tyson Foods Kitchens
An Asian-inspired dish for those who love foreign fare— tender black tea smoked chicken breast filets resting in a bowl of ginger miso broth and pan seared bok choy, garnished with toasted sesame seeds and Asian vinaigrette dressed micro greens. A pinch of rehydrated kombu strips and saffron oil add the finishing touches and an authentic feel.
12 Servings
INGREDIENTS & INSTRUCTIONS
| INGREDIENTS | QUANTITY | METHOD |
|---|---|---|
| Tyson True® Nonpressed Boneless, Skinless chicken Breast Filets, Up to 15% Marination, 5 oz., Uncooked (#14808-928) | 12 each | class="instructions" rowspan="1">Cover the chicken breast filets and slack in the refrigerator between 32º and 36ºF prior to use. |
| Ponzu citrus sauce, commercially prepared | 4 oz. | class="instructions" rowspan="1"> |
| Rice wine vinegar | 2 oz. | class="instructions" rowspan="1"> |
| Lemongrass, fresh, cleaned, halved lengthwise, cut into 2” long pieces, lightly smashed | 2 tbsps | class="instructions" rowspan="1"> |
| Light sesame oil | 2 tsps | class="instructions" rowspan="1"> |
| Ginger, fresh, minced | 2 tsps | class="instructions" rowspan="1"> | Garlic, fresh, minced | 2 tsps | class="instructions" rowspan="1"> |
| Black tea Smoked Chicken Breast (Approximately Yield 51 oz., 12 each 4 1/2 oz. servings) | class="instructions" rowspan="4"> 1. Lightly score the top side of each thawed chicken breast filet diagonally 3 times with a knife; arrange I a full size hotel pan. 2. Combine the ponzu sauce, rice wine vinegar, lemongrass, sesame oil, ginger and garlic in a small bowl and whisk to blend; pour over the chicken. Ensure the chicken is completely covered in the marinade. Cover and marinate at or below 40º F for 1 hour. 3. Drain the chicken thoroughly. Discard the marinade. |
