Recipe: Lemon Ginger Chicken with Jasmine Rice

Want a yummy dish to make your guests think you slaved in the kitchen? This is it! Although both recipes use the same tea, the flavor contrast between the chicken and the rice make this work. It's just perfect when paired with Gunpowder Green.

Serving size: 4-6
Prep time: 30 minutes
Cooking time: 4 hours

Lemon Ginger Chicken

  • 1 tbsp extra virgin olive oil
  • 4 large boneless chicken breasts, cut into cubes
  • 1 small leek, sliced thin crosswise
  • sugar snap beans or snow peas (a handful or more)
  • 2-3 cloves garlic, minced
  • 1 quart chicken broth (preferably homemade)
  • 2 tbsp Snappy Lemon Ginger tea (if making a cup, enjoy the rest)
  • salt & pepper to taste

Brown chicken in a large fry pan on all sides. Place all ingredients in slow cooker except beans, which should be added in the last half hour of cooking. Cook for 4 hours.

Serve with Jasmine Rice.

Jasmine Rice

Serving size: 4-6
Prep time: 30 minutes
Cooking time: 20 minutes

  • 1 tsp Snappy Lemon Ginger tea
  • 1½ cups water
  • 1 cup jasmine rice
  • pinch of salt


Boil the water and brew the tea for 3 minutes. Strain. Place in a small saucepan and add the rice, along with a pinch of salt. Bring to a simmer, then cover. Cook over low heat for 20 minutes, until liquid is absorbed. Let sit for several minutes before fluffing with a fork. Serve with the chicken.