Instructions
- In a bowl, combine all Marinade ingredients. Add the chicken and marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the sliced onion and carrots to the skillet and stir-fry for 2-3 minutes, until slightly softened. Add the bell pepper, minced garlic, and ginger, and stir-fry for another minute until fragrant.
- Pour the brewed jasmine tea, soy sauce, honey, and rice vinegar into the skillet. Bring to a simmer.
- Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens slightly.
- Return the cooked chicken to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
- Serve the Jasmine Tea Chicken Stir-Fry hot over cooked rice. Garnish with chopped scallions.
