Pan-Seared Chicken with Ginger-Scallion White Tea Sauce

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

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 pan-seared chicken breasts served with a fragrant ginger and scallion sauce infused with delicate Fuding white tea. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, Fuding white tea leaves, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 20 min Serves 2 Chinese cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breasts
1 tbsp Fuding white tea leaves
1 inch piece, minced fresh ginger
2 stalks, thinly sliced scallions
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
1 cup water
1 tsp cornstarch
1 tbsp cold water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Pat dry 2 chicken breasts (6 oz each) and season lightly with salt. Add chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
Step 2: In a small saucepan, bring 1 cup water to a gentle simmer. Add 1 tbsp Fuding white tea leaves and steep for 3 minutes, then strain and reserve the tea.
Step 3: Return the saucepan to medium heat and add 1 tbsp minced fresh ginger and 2 sliced scallions to the reserved tea. Sauté for 1-2 minutes until fragrant.
Step 4: Stir in 2 tbsp soy sauce and 1 tsp sesame oil. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then slowly whisk into the tea mixture. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Pour the ginger-scallion tea sauce over the chicken breasts and serve immediately.