Instructions
- In a bowl, combine all Marinade ingredients. Add the chicken and marinate for at least 20 minutes.
- Heat grapeseed oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned, about 6-8 minutes. Remove chicken from the skillet and set aside.
- Add shallot to the skillet and stir-fry for 1 minute. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.
- Add broccoli, snap peas, and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes, until tender-crisp.
- In a separate bowl, whisk together all Sauce ingredients. Pour the sauce over the vegetables and bring to a simmer, stirring constantly until slightly thickened.
- 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 Infused Chicken hot over cooked quinoa. Garnish with sesame seeds.
