Black Tea Chicken with Eggplant

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

1
Steep the tea bags in 2 cups boiling water for 5 minutes.
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Tea BagTea Bag
WaterWater
2
Remove the bags and allow the liquid to cool to room temperature.
3
Cut the chicken into bite-sized pieces.
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Whole ChickenWhole Chicken
4
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.
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Whole ChickenWhole Chicken
WrapWrap
TeaTea
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Plastic WrapPlastic Wrap
BowlBowl
5
Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat.
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Canola OilCanola Oil
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Frying PanFrying Pan
WokWok
6
Add the ginger, garlic, and chicken and stir-fry until it is just cooked through, 4 to 5 minutes.
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Whole ChickenWhole Chicken
GarlicGarlic
GingerGinger
7
Remove to a plate and set aside.
8
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.
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Hoisin SauceHoisin Sauce
Soy SauceSoy Sauce
EggplantEggplant
Whole ChickenWhole Chicken
Cooking OilCooking Oil
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Frying PanFrying Pan
DifficultyExpert
Ready In3 hrs, 27 m.
Servings4
Health Score18
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