Ingredients:
For the Sauce:
- 1 cup brewed lemon-ginger-turmeric tea (using 2 tea bags or 2 tablespoons loose tea)
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
For the Stir-Fry:
- 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs, thinly sliced
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas, ends trimmed
- Cooked rice or noodles for serving
Garnish (optional):
- Sesame seeds
- Sliced green onions
- Fresh cilantro or parsley
Instructions:
- Brew Lemon Ginger Turmeric Tea:
- Brew a cup of lemon-ginger-turmeric tea by steeping 2 tea bags or 2 tablespoons of loose tea in hot water for about 5 minutes. Allow it to cool slightly.
- Prepare Sauce:
- In a bowl, whisk together the brewed tea, soy sauce, honey or maple syrup, cornstarch, grated ginger, minced garlic, and sesame oil. Ensure that the cornstarch is fully dissolved.
- Marinate Chicken:
- Season the sliced chicken with salt and pepper. Place the chicken in a bowl and pour about half of the prepared sauce over it. Allow the chicken to marinate for at least 15-20 minutes.
- Stir-Fry Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and golden brown. Remove the cooked chicken from the skillet and set aside.
- Cook Vegetables:
- In the same skillet, add another tablespoon of vegetable oil if needed. Add bell pepper, carrot, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender but still vibrant.
- Combine Chicken and Vegetables:
- Return the cooked chicken to the skillet with the vegetables.
- Pour Sauce and Stir:
- Pour the remaining sauce over the chicken and vegetables. Stir well to coat everything evenly. Allow the sauce to thicken as it cooks with the ingredients.
- Serve:
- Serve the Lemon Ginger Turmeric Tea Chicken Stir-Fry over cooked rice or noodles.
- Garnish (Optional):
- Garnish the stir-fry with sesame seeds, sliced green onions, and fresh cilantro or parsley.
