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

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

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.