STIR-FRIED CHICKEN WITH GREEN TEA

This stir-fried chicken with green tea is inspired by a Taiwanese dish. Taiwan is a place flooded with creative energy when. Food is one of them. I only went to Taiwan once and that was also on a business trip many years ago. Though it was a short trip but it left a huge culinary impression in me. I absolutely love Taiwanese food. I’m not much of a tea and coffee drinker, but I really like the delicate flavor of tea infused in this dish. It’s not too strong but enough to flavor this dish nicely.

STIR-FRIED CHICKEN WITH GREEN TEA (4 servings)

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Ingredients

  

Marinade:

• 4 Tbsp boiling water
• 1 bag of green tea
• 1 Tbsp soy sauce
• 1 tsp cornstarch

Sauce:

• 2 Tbsp soy sauce
• 2 tsp Chinese rice wine or dry sherry
• 1 tsp sesame oil

Other ingredients:

• ½ lb boneless skinless chicken, cut into 1/2-inch pieces
• 2 tbsp cooking oil
• 1 clove garlic peeled and minced
• 1- inch of ginger peeled and minced
• ½ cup diced onion
• 1 red bell pepper or any colors, seeded and dice into bite size
• 2 Tbsp chicken stock
• 1 tsp cornstarch dissolved in 2 tsp water
• ½ tsp sugar

Instructions

 

• To prepare marinade, pour boiling water in a cup; add the tea bag and let stand for 10 minutes. Then discard the tea bag. Spoon 1 Tbsp of the green tea to a bowl and add soy sauce and cornstarch. Add in the chicken and stir to coat. Let stand for 30 minutes
• To prepare sauce, in a small bowl combine soy sauce, rice wine, sesame oil, and sugar; mix well and set aside
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for about 1 minute. Remove chicken and set aside
• Return wok or skillet to high heat. Add onion, and bell pepper; stir-fry for 1 minute. Add stock and reserved green tea ; cover and cook for 1 minute. Return chicken to wok and add the sauce; bring to a boil. Have a taste and add more soy sauce if needed. Give the cornstarch solution a stir and pour into the wok and cook, stirring, until sauce boils and thickens
• Serve immediately

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