Black Tea Chicken with Eggplant

1. 1

   Steep the tea bags in 2 cups boiling water for 5 minutes.

2. 2

   Remove the bags and allow the liquid to cool to room temperature.

3. 3

   Cut the chicken into bite-sized pieces.

4. 4

   Put the pieces into a bowl and cover with the cooled tea.

5. 5

   Cover with plastic wrap and refrigerate for 2 hours or up to overnight.

6. 6

   When you are ready to cook, drain the chicken and pat it dry.

7. 7

   Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat.

8. 8

   Add the ginger, garlic, and chicken and stir-fry until it is just cooked through, 4 to 5 minutes.

9. 9

   Remove to a plate and set aside.

10. 10

    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.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.