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Tea-Marinated Chicken and Vegetables

Submitted by: Vanessa Nero

Earthy, nutty, subtly-flavored chicken mixed with sauteed green and red peppers

Prep Time: Prep time: 30 minutes
Cook time: 30 minutes
Serving Size: 4
  • 4 large chicken breasts (enough to feed 4 people)
  • 1/2 can of diced tomatoes, drained
  • 1 large green pepper, cut into strips
  • 1 large red pepper, cut into strips
  • 2 cups 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 nuts)
  • salt and pepper (to taste)
  • 1 tsp sage
  • 1 tsp thyme
  • 2 tbsp olive oil
1) Prepare marinade by mixing brewed tea, onions, half of the minced garlic, sage, salt and pepper together.
2) Pierce chicken pieces and place in a bowl or resealable plastic bag; add marinade and refrigerate for at least 30 minutes (preferably longer).
3) Once chicken is sufficiently marinated, 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 (so that the chicken soaks in the tea while it cooks, before it boils away too quickly). Turn chicken every 5 minutes or so, until meat is done.
4) Remove chicken from pan and set aside. To remaining tea and juices in the pan, add sliced peppers and tea leaves. Sautee peppers for ~5 minutes, then add diced tomatoes and cook for another 5 minutes, stirring occasionally. Add salt and pepper, if desired. Add pine nuts and chicken and stir all ingredients together.
5) Remove from pan (keeping as much or as little of the juice as desired) , serve, and ENJOY!

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