Pan-Seared Chicken Thighs with Fuding White Tea Infused Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy pan-seared chicken thighs glazed with a subtly fragrant sauce infused with delicate Fuding white tea, balancing savory and floral notes. This Thai recipe, ready in about 40 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.2 lbs) bone-in chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tsp Fuding white tea leaves
• 1 cup water
• 2 tbsp low sodium soy sauce
• 1 tbsp honey
• 3, minced garlic cloves
• 1-inch piece, minced ginger
• 1 tsp cornstarch
• 2 tbsp cold water

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Instructions

1. Step 1: Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden and crisp, then flip and cook for another 5 minutes. Remove and set aside.
3. Step 3: In a small saucepan, bring 1 cup water to a gentle simmer. Add 2 tsp Fuding white tea leaves and steep for 5 minutes until fragrant and lightly colored, then strain and keep the tea liquid.
4. Step 4: In the same skillet, reduce heat to medium and add 3 minced garlic cloves and 1-inch minced ginger, sautéing for 1 minute until aromatic.
5. Step 5: Pour in the strained white tea liquid, 2 tbsp low sodium soy sauce, and 1 tbsp honey. Stir and simmer for 2 minutes.
6. Step 6: Mix 1 tsp cornstarch with 2 tbsp cold water in a small bowl until smooth, then slowly whisk into the simmering sauce. Cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.
7. Step 7: Return the chicken thighs to the skillet, spoon the sauce over them, cover, and simmer on low for 5 more minutes until cooked through and juicy.
8. Step 8: Serve the chicken thighs drizzled with the fragrant white tea sauce.