Pan-Seared Chicken Thighs with Fuding White Tea Reduction

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs pan-seared to golden perfection, finished with a fragrant reduction infused with authentic Fuding white tea. This Chinese-inspired chicken recipe, ready in about 35 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 350 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.

Prep: 10 min Cook: 25 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp Fuding white tea leaves
1 cup water
1 tbsp honey
3 cloves, minced garlic cloves
1 inch piece, thinly sliced fresh ginger
2 tbsp soy sauce
1 tbsp rice vinegar
2 stalks, sliced green onions

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Instructions

Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden and crispy, then flip and cook another 5 minutes until cooked through. Remove chicken and keep warm.
Step 3: In a small saucepan, bring 1 cup water to a simmer and steep 2 tbsp Fuding white tea leaves for 4 minutes, then strain tea leaves out.
Step 4: To the tea-infused liquid, add 1 tbsp honey, 3 minced garlic cloves, 1 inch thinly sliced fresh ginger, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Simmer over medium heat for 5 minutes until the sauce reduces and thickens slightly.
Step 5: Return the chicken to the pan, spoon the tea reduction over the thighs and cook for 2 more minutes to coat and warm through.
Step 6: Plate the chicken and drizzle with extra tea sauce, garnish with 2 sliced green onions for a fresh finish.