Heat your water however you would when you normally make tea (microwave, electric kettle, stove top). To the hot water, add your tea leaves and let steep. You don’t need to strain it. Set aside.

Prep your produce: dice the onion, mince the garlic, grate the ginger, finely chop the basil, chop the green onion, and make your apple puree in the blender. (It helps to have all components ready to go.)

Season the chicken breasts on both sides with the sea salt.

Heat 1 Tablespoon of coconut oil in a large skillet over medium-high heat.

Add the chicken breasts to the skillet in a single layer.

Cook one side until golden brown, about 5 minutes.

Turn the chicken breasts over and cook another 4 minutes until the other side is browned. Keep an eye on the chicken and move it around in the pan so it doesn’t stick.

Transfer to a clean plate and set aside. (It will not be cooked through yet.)

Lower the heat to medium. In the same pan, add the remaining 4 Tablespoons of coconut oil.

When melted, add the onions and cook until just translucent (about 1 minute).

Then add the garlic and cook until fragrant (about 30 seconds.)

Add the tea (with leaves) and coconut milk, about 1 cup at a time and whisk to combine.

Once combined, add the ginger and lemongrass.

Reduce heat and simmer, about 1 minute or until sauce thickens.

Add the chicken back to the pan, getting as much coverage in the sauce as possible.

Cook until the chicken reaches an internal temperature of 165°F in the thickest parts. About 7 minutes. (Turn the chicken a few times so it doesn’t stick.)

Add the basil and apple puree. Stir to combine.

When the chicken is done, plate the chicken, spoon extra sauce over the chicken, and top with fresh green onions, if desired.