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Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready in: 40 minutes

Ingredients:
1 1/2 lbs. chicken, pounded out thin and sliced into strips
1/3 cup Chicken Stock
1/4 cup brewed Rising Sun Tea
3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp Demerara Sugar
2 tsp Pennsylvania Pepper
1/2 tsp Crushed Red Pepper Flakes
2 tsp Sesame oil
1 Tbsp cornstarch
Olive oil, for browning/sautéing chicken & peppers
1 tsp California Course Sea Salt
2 medium bell peppers (color of your choice), sliced into strips
1 Tbsp minced garlic
1/2 Tbsp Ground Ginger Powder

Instructions:
Place chicken on cutting board, cover with plastic wrap and pound to help flatten slightly. Cut chicken into thin strips. Dab dry with paper towels, set aside. In a small mixing bowl whisk together chicken broth, Rising Sun Tea, soy sauce, rice wine vinegar, Demerara Sugar, Pennsylvania Pepper, Crushed Red Pepper, sesame oil and cornstarch. Set aside.
Preheat a large non-stick skillet over medium high heat. Drizzle in 2 tsp olive oil and add half the chicken, spreading into a single layer. Season with 1/2 the California Course Sea Salt. Sear on first side until nicely browned on bottom, turn and let brown on opposite side until cooked through. Remove from pan to a foil lined plate. Repeat process with 2 more tsps olive oil and remaining chicken and Sea Salt.
Add 2 more tsps of Olive Oil to the currently empty skillet and add bell peppers and sauté, tossing occasionally, until tender. Add in garlic and ginger and sauté for 1 minute. Whisk sauce mixture again and pour into skillet. Cook until it thickens. Toss in cooked chicken and combine. Serve warm over rice.