Brew jasmine tea: Steep 1 tbsp jasmine tea leaves in 1 cup hot water for 5 minutes. Strain and let cool to room temperature. You'll need about 1/2 cup of the brewed tea.

Marinate chicken: In a bowl, combine chicken pieces with 1/4 cup of the cooled jasmine tea, 1 tbsp soy sauce, and 1 tsp cornstarch. Mix well and let marinate for at least 15 minutes.

Prepare sauce: In a small bowl, whisk together remaining 1/4 cup jasmine tea, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp chicken broth, and 1 tbsp honey or brown sugar. Set aside.

Stir-fry chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until lightly browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.

Sauté vegetables: Add garlic and grated ginger to the wok, stir-fry for 30 seconds until fragrant. Add mushrooms, bok choy, and carrots. Stir-fry for 3-5 minutes until vegetables are tender-crisp.

Combine: Return cooked chicken to the wok with the vegetables. Pour in the prepared sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables. Serve hot.