Stir-Fried Fuding White Tea Smoked Chicken

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

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.

A unique fusion dish combining the subtle smoky flavor of Fuding white tea with tender stir-fried chicken, enhanced by fresh aromatics. This Chinese-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, Fuding white tea leaves, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

400 g boneless chicken thighs
5 g Fuding white tea leaves
20 g, sliced thinly ginger
3, minced garlic cloves
2, chopped spring onions
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Begin by gently toasting 5 g of Fuding white tea leaves in a dry skillet over medium heat for 2 minutes until fragrant, then crush them roughly with a mortar and pestle.
Step 2: In a bowl, marinate 400 g of boneless chicken thighs cut into 1-inch pieces with 1 tbsp Shaoxing wine, 2 tbsp soy sauce, crushed tea leaves, 1/2 tsp salt, and 1/4 tsp white pepper. Let it sit for 15 minutes.
Step 3: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 20 g sliced ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant but not browned.
Step 4: Add the marinated chicken pieces to the wok and stir-fry for 6-7 minutes, turning frequently until the chicken is cooked through and edges start to caramelize.
Step 5: Drizzle 1 tsp sesame oil over the chicken, toss in 2 chopped spring onions, and stir for another 30 seconds to combine and release aroma.
Step 6: Remove from heat and serve immediately with steamed rice.