Pan-Seared Chicken with Ginger-Scallion White Tea Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with a fragrant ginger and scallion sauce infused with delicate Fuding white tea. This chinese-inspired chicken 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour the ginger-scallion tea sauce over the chicken breasts and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Ginger-Scallion White Tea Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Ginger-Scallion White Tea Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Ginger-Scallion White Tea Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Ginger-Scallion White Tea Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Ginger-Scallion White Tea Sauce?

Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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