From the makers of Red Zinger Tea, a recipe to put a little zip on the kitchen table. Boulder-based Celestial Seasonings recently published “From Teapot to Tabletop,” a collection of recipes with tea as a main ingredient from 10 of America’s top female chefs. Inside the tiny spiral-bound book you’ll find directions for creations ranging from Lemon Zinger Ginger Bread to Moroccan Spiced Apricot Chicken, and this tangy twist on traditional Kung Pao Chicken. (Get your free copy by calling 866-211-0374.)
Kung Pao Chicken with Green Tea Marinade
Developed by Ying Chang Compestine, author of “Cooking With Green Tea,” this is a fruity take on the slick, brown-sauced Chinese restaurant standard. We used pine nuts instead of peanuts to make the new-school transformation complete. Serves 6.
Ingredients
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch wide strips
- 3 tablespoons canola oil
- 1 tablespoon minced, peeled fresh ginger
- 3 garlic cloves, minced
- 1 bag Celestial Seasonings decaf Mandarin Orchard Green Tea
- 1/2 cup each red and yellow bell peppers, cut into strips about 1-inch long and 1/4-inch wide
- 3 green onions, julienne cut
- 2 tablespoons lemon juice
- Salt and white pepper to taste
- 4 tablespoons roasted peanuts (or other nuts)
Marinade
- 1 bag Celestial Seasonings decaf
- Mandarin Orchard Green Tea
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine
- 1 tablespoon minced, peeled fresh ginger
- 1/2 teaspoon crushed red pepper
Directions
Open the tea bag and combine contents with remaining marinade ingredients in a medium bowl. Mix well. Add chicken. Cover and refrigerate for 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic and contents of the second tea bag. Sauté until fragrant, about 30 seconds. Add chicken and marinade mixture and sauté for 2 minutes. Stir in bell peppers, onions and lemon juice. Season with salt and white pepper. Cook and stir until the chicken is done. Toss in nuts. Serve over rice or noodles.
