1red bell pepperor any colors, seeded and dice into bite size
2Tbspchicken stock
1tspcornstarch dissolved in 2 tsp water
½tspsugar
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