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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 2 black tea bags
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons canola oil, divided
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 Asian eggplants, about 1 pound, cut into 1/4-inch slices
- 1 tablespoon hoisin sauce
- 3 tablespoons low-sodium soy sauce
Method
- Steep the tea bags in 2 cups boiling water for 5 minutes.
- Remove the bags and allow the liquid to cool to room temperature.
- 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.
- When you are ready to cook, drain the chicken and pat it dry.
- Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat.
- Add the ginger, garlic, and chicken and stir-fry until it is just cooked through, 4 to 5 minutes.
- Remove to a plate and set aside.
- Add the remaining 1 tablespoon oil to the pan, add the eggplant, and stir-fry until the eggplant begins to brown and soften, 3 to 4 minutes.
- 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.
