Grilled Teriyaki Chicken - Green Tea

Adapted from "Cooking with Green Tea" by Ying Chang Compestine (Avery, $16.95)
Serves: 8 Prep. time: 20 minutes
Total time: 1 1/2 hours (plus additional chilling time)

Marinade
1 tablespoon fish sauce
1 tablespoon rice vinegar
1/8 teaspoon white pepper
Dash of sesame oil
4 teaspoons cornstarch
1 tablespoon minced garlic
1 tablespoon minced fresh orange zest
2 green onions (green and white parts), ends removed, minced
2 teaspoons whole green tea leaves, crushed
4 skinless, boneless chicken breast halves (about 5 ounces each),
rinsed, patted dry

Sauce
1/2 cup brewed green tea
1 teaspoon honey
1 teaspoon lemon juice
Diet Information
164 calories (19% from fat)
3 grams fat (1 gram sat. fat)
3 grams carbohydrate
29 grams protein
156 mg sodium
78 mg cholesterol
17 mg calcium
0 grams fiber

To make the marinade, in a large bowl or sided glass dish, mix the fish, sauce, vinegar, pepper and sesame oil. Whisk the cornstarch into the vinegar mixture until it dissolves. Stir in the garlic, orange zest, green onions and green tea leaves. Add the chicken, turning to coat with the marinade. Cover and refrigerate for 2 hours. To make the sauce: Combine the green tea, honey and lemon juice. Set aside until serving time. Remove the chicken from the marinade. Discard any remaining marinade. Preheat the grill or broiler. Place the chicken on the grill and cook for about 8 minutes. Turn and grill about 8 minutes more, depending on the thickness of the chicken or until it is tender and no longer pink in the center. Serve the chicken with the dipping sauce.