Tea-Infused Chicken Stir-Fry

This vibrant stir-fry features tender chicken marinated in a fragrant tea infusion, complemented by colorful vegetables. Perfect for a quick yet flavorful main dish that elevates your weeknight dinner.

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.

1 cup of brewed green tea (cooled) 150g chicken breast, sliced 1/2 cup bell peppers, sliced 1/2 cup broccoli florets 1 clove garlic, minced 1 tablespoon soy sauce 1 teaspoon olive oil Salt and pepper to taste Sesame seeds for garnish (optional)