Ease of Preparation: Easy
Preparation Time: 20 minutes
Cook Time: 15 minutes
Yield: 6 servings
3 large boneless, skinless chicken breast (cut into small thin strip)
½ orange peel
1 tsp ginger grated
3 tsp. Edible Organic Green Tea Leaves (ground)
1 Tbsp soy sauce
2 ½ Tbsp hoisin sauce
3 tsp honey
1 large carrot (peeled & grated)
1 can frozen concentrated juice (16 oz)
1 sprig scallions (chopped)
½ tsp red pepper flakes
1 tsp rice wine
Salt to taste
1 Tbsp sesame seed
1 cup bread crumbs
½ cup flour
¼ cup evaporated milk
2 cups canola oil or peanut oil
Photo courtesy of Joe Green
Heat a saucepan with cooking oil.
In small mixing bowl pour flour, in another place the breadcrumbs and another whisk the egg and milk together. Place bowls in this order flour, egg mixture then breadcrumbs.
First dip the chicken strips into flour then egg mixture then breadcrumbs and fry for about 5 to 10 minutes to make crispy, remove from fat and place in a pasta strainer lined with paper towel. When all chicken is finish frying, place aside.
In a clean saucepan add 1 Tbsp Olive oil add carrots, ginger, orange peel, pepper flakes and stir fry until carrots are tender, add rice wine, orange juice, hoisin sauce, soy sauce, edible organic green tea leaves and honey, let simmer on low/medium heat until slightly thickened, stir in chicken to coat. Remove from heat sprinkle with scallions.
Serve over rice or green salad.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”