Recipes
Ingredients
5 tea bags Celestial Seasonings® Pure Green Tea
4 oz (125 g) dried glass noodles
2 tbsp (30 mL) soy sauce
1/2 tsp (2 mL) cornstarch
4 tsp (20 mL) lemon juice
1 tbsp (15 mL) minced fresh ginger
2 tsp (5 mL) honey
1 tsp (5 mL) sesame oil
3 tbsp (45 mL) canola oil, divided
12 oz (340 g) boneless skinless chicken breasts, thinly sliced
1/4 tsp (1 mL) Chinese five-spice powder
1/4 tsp (1 mL) salt and pepper
1 small onion, sliced
1 small red pepper, sliced
1 stalk celery, thinly sliced
1 carrot, thinly sliced
2 cloves garlic, minced
1 can sliced water chestnuts, drained and rinsed
2 green onions, thinly sliced
4 tsp (20 mL) toasted sesame seeds
Lemon wedges, for serving
4 oz (125 g) dried glass noodles
2 tbsp (30 mL) soy sauce
1/2 tsp (2 mL) cornstarch
4 tsp (20 mL) lemon juice
1 tbsp (15 mL) minced fresh ginger
2 tsp (5 mL) honey
1 tsp (5 mL) sesame oil
3 tbsp (45 mL) canola oil, divided
12 oz (340 g) boneless skinless chicken breasts, thinly sliced
1/4 tsp (1 mL) Chinese five-spice powder
1/4 tsp (1 mL) salt and pepper
1 small onion, sliced
1 small red pepper, sliced
1 stalk celery, thinly sliced
1 carrot, thinly sliced
2 cloves garlic, minced
1 can sliced water chestnuts, drained and rinsed
2 green onions, thinly sliced
4 tsp (20 mL) toasted sesame seeds
Lemon wedges, for serving
Directions
In large saucepan, bring 5 cups (1.25 L) water to boil; add tea bags. Steep for 3 to 5 minutes; reserve 1/2 cup (125 mL) tea. Add glass noodles to saucepan. Let stand for 10 minutes or until tender; drain well and divide among 4 bowls.
Whisk together soy sauce and cornstarch until smooth; stir in 1/2 cup (125 mL) reserved tea, lemon juice, ginger, honey and sesame oil. Set aside.
Heat half of the canola oil in wok or large saucepan set over high heat; cook chicken, five-spice powder, salt and pepper, stirring, for about 2 minutes or until chicken starts to brown. Transfer to plate.
Heat remaining canola oil in same saucepan; cook onion, pepper, celery, carrot, garlic and water chestnuts, stirring, for about 2 minutes or until tender-crisp. Stir in soy sauce mixture; bring to boil. Return chicken to pan; cook, stirring, for about 1 minute or until chicken is cooked and sauce has thickened slightly.
Serve stir-fry over noodles. Sprinkle with green onions and sesame seeds. Serve with lemon wedges.
Tips
Glass noodles are also known as cellophane or bean thread noodles.
Swap chicken for firm tofu for a vegetarian option.
