For Poached Chicken Strips: In a large pot add water and bring to a boil. Add tea bags and seasoning; cook for 2 minutes. Remove tea bags, add chicken strips and simmer for 2 to 3 minutes or until chicken temperature reaches 165°F (74°C). Remove to platter and keep warm.
For Asian Noodles: Cook rice noodles according to the package directions. Drain. Meanwhile in large bowl combine remaining ingredients. Add hot rice noodles and toss to mix well.
For Thai Bangkok Chicken: In large saucepan melt butter over medium-high heat. Add garlic onion carrots and mushrooms and sauté for 1 minute. Add all seasonings and continue to cook for 1 minute. Add water coconut milk and cream. Bring to boil then simmer for 5 minutes. Add reserved Poached Chicken Strips and simmer until warmed through.Plating Instructions:To serve place Asian Noodles on a plate top with Thai Bangkok Chicken. Garnish with green onion and fresh cilantro leaves.
