Stir-Fried Fuding White Tea Infused Chicken with Ginger and Scallions

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

Tender chicken pieces stir-fried with the subtle floral notes of Fuding white tea, enhanced by fresh ginger and scallions for a fragrant, authentic Chinese dish. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs boneless chicken thighs, 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 280 calories and feeds 3, 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: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

400 grams boneless chicken thighs
2 teaspoons Fuding white tea leaves
1 tablespoon, julienned fresh ginger
3 stalks, sliced scallions
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon cornstarch
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon white pepper

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Instructions

Step 1: Steep 2 teaspoons of Fuding white tea leaves in 1/4 cup of hot water for 5 minutes; strain and set the infused tea aside.
Step 2: Cut 400 grams of boneless chicken thighs into bite-size pieces and toss with 1 teaspoon cornstarch and 1/2 teaspoon salt for a light coating.
Step 3: Heat 2 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add 1 tablespoon julienned fresh ginger and sauté for 30 seconds until fragrant.
Step 4: Add the chicken pieces and stir-fry for 5-6 minutes until the edges start to brown and the chicken is nearly cooked through.
Step 5: Pour in the brewed Fuding white tea infusion, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and sprinkle 1/4 teaspoon white pepper. Toss everything and cook for another 2 minutes until the sauce reduces slightly and coats the chicken.
Step 6: Stir in 3 sliced scallions and drizzle 1 teaspoon sesame oil, mixing well for 30 seconds before removing from heat. Serve immediately.