Steps
1. In a bowl, marinate the sliced chicken breasts in cooled green tea for at least 15 minutes.
2. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
3. Add the marinated chicken (reserve tea) and cook until browned, about 5-7 minutes.
4. Add bell peppers and broccoli florets to the pan. Stir-fry for another 5 minutes until vegetables are tender.
5. Pour in the reserved tea and soy sauce, stirring to combine. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Serve hot, garnished with sesame seeds if desired.