Black Tea Asian Chicken

Name: Black Tea Asian Chicken
Yield: 4 servings
Ingredients: 2 black tea bags; 1 lb boneless, skinless chicken breasts; 3 Tbsp canola oil, divided; 1 Tbsp chopped ginger; 1 Tbsp chopped garlic; 2 Asian eggplants, about 1 lb, cut into 1/4-inch slices; 1 Tbsp hoisin sauce; 3 Tbsp low-sodium soy sauce

8 ingredients•6 steps•4 servings

Semi-Homemade, Food TV

Ingredients

Instructions

1
Steep the tea bags in 2 cups boiling water for 5 minutes. Remove the bags and allow the liquid to cool to room temperature.
2
Cut the chicken into bite-sized pieces. Put the pieces into a bowl and cover with the cooled tea. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
3
When ready to cook, drain the chicken and pat it dry.
4
Heat 2 Tbsp canola oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, and chicken and stir-fry until just cooked through, 4 to 5 minutes.
5
Remove chicken to a plate and set aside. Add the remaining 1 Tbsp oil to the pan, add the eggplant, and stir-fry until the eggplant begins to brown and soften, 3 to 4 minutes.
6
Return the chicken to the pan, add the hoisin sauce and soy sauce, and stir-fry until the chicken is cooked through, 2 to 3 minutes.