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Tea-Marinated Chicken and Vegetables

Vanessa Nero TeaChef Level 2

Earthy, nutty, subtly flavored chicken mixed with sauteed green and red peppers. Prep time: 30 min. Cook time: 30 min.

1 h 2


  • 4 boneless, skinless chicken breasts
  • 1/2 a 14-oz. can of diced tomatoes, drained
  • 1 large green pepper, cut into strips
  • 1 large red pepper, cut into strips
  • 2 c. strongly brewed and cooled Pi Lo Chun tea
  • 2 tbsp. Pi Lo Chun leaves
  • 1 small onion, chopped
  • 4 tbsp. minced garlic
  • 4 tbsp. pine nuts (pignoli)
  • salt and pepper to taste
  • 1 tsp. sage
  • 1 tsp. thyme
  • 2 tbsp. olive oil


Prepare marinade by mixing brewed tea, onions, 2 tbsp.minced garlic, sage, and salt and pepper together.

Pierce chicken pieces with a fork and place in a bowl or resealable plastic bag; add marinade and refrigerate for at least 30 min. or up to 24 hours.

When chicken is ready to cook, heat the olive oil and remaining garlic in a skillet, then add the chicken and marinade to the skillet and cook over medium-high heat. Turn chicken every 5 min. or so, until meat is done.

Remove chicken from pan and set aside. To remaining tea and juices in the pan, add sliced peppers and tea leaves. Saute peppers for 5 min., then add diced tomatoes and cook for another 5 min., stirring occasionally. Add salt and pepper if desired. Add pine nuts and chicken and stir all ingredients together.

Remove from pan (keeping as much or as little of the juice as desired) , serve, and ENJOY!

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