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Chai Chai Chicken

This is wonderful and combines the flavors of rice wine and chai tea with chicken breast."


4 half boneless and skinless chicken breast
4 bags Chai Tea
1 cup Rice Wine Vinegar
1/2 cup Teriyaki Marinade
3 more Chai Tea Bags
1 cup Rice Wine Vinegar
1/3 cup Terikayi Marinade
2 tbs cornstarch
2 tbs cool water
1 tbs garlic, crushed
2 cups cooked somen noodles
1 cup chopped green onion tops


Heat the rice wine vinegar with the terikayi marinade and brew the tea in this and let chill. When cool cover the chicken breast with this and refridgerate over night. Preheat a barbecue grill to high and turn the heat to medium low and add the chicken that has been removed from the marinade. Discard all the marinade. Make more for the sauce for the chicken and pasta. Grill or fry the chicken according to your taste. For the sauce heat the ingredients in a small saucepan and when it comes to a boil take from the heat and mix the cornstarch with the cool water. Stir this well add this while stirring to the sauce. Stir this until clear. To serve this place equal amounts of pasta on each plate. We like to slice the chicken diagonally and place over the top of the pasta and cover each with the sauce and serve.

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Nutritional Information
Per Serving

no nutrition information available

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