Black Tea Chicken with Eggplant
If you want to add more gluten free and dairy free recipes to your collection, Black Tea Chicken with Eggplant might be a recipe you should try. This beverage has 299 calories, 28g of protein, and 14g of fat per serving. This recipe serves 4. A mixture of ginger, canolan oil, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 3 hours and 27 minutes. Black Tea Spring Rolls with Eggplant and Mango Dipping Sauce, Dinner Tonight: Chicken And Eggplant in Black Bean Sauce, and Black Currant Tea are very similar to this recipe.
Instructions
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.