Sautéed Chicken with Ginger-Scallion White Tea Reduction

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender chicken breasts cooked in a fragrant reduction of authentic Fuding white tea infused with fresh ginger and scallions, creating a delicate umami flavor. This Chinese-inspired chicken recipe (low carb), ready in about 30 minutes, pairs chicken breast, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 2 pieces (about 6 oz each) chicken breast
• 2 tsp Fuding white tea leaves
• 1 tbsp, finely julienned fresh ginger
• 2 stalks, sliced scallions
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 cup water
• 1 tsp cornstarch
• 2 tbsp cold water
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Rinse 2 tsp Fuding white tea leaves and steep them in 1 cup boiling water for 5 minutes to make a strong tea infusion; strain and set aside.
2. Step 2: Pat dry 2 chicken breasts and season both sides lightly with salt and black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and sauté the chicken breasts for 5-6 minutes per side until golden brown and cooked through; remove and keep warm.
3. Step 3: In the same skillet, add 1 tbsp finely julienned fresh ginger and 2 sliced scallion stalks; sauté for 1 minute until fragrant.
4. Step 4: Pour in the prepared tea infusion and 2 tbsp soy sauce, bringing to a simmer over medium heat.
5. Step 5: Mix 1 tsp cornstarch with 2 tbsp cold water until smooth, then slowly whisk into the simmering sauce to thicken, cooking for 2 minutes until the sauce coats the back of a spoon.
6. Step 6: Stir in 1 tsp sesame oil for aroma, adjust salt to taste, and return chicken breasts to the pan, spooning the sauce over them for 1 minute.
7. Step 7: Serve the chicken sliced with the ginger-scallion tea reduction drizzled on top.