Recipe courtesy of Sandra Lee
Episode: Asian Banquet
Save Recipe Print
Black Tea Chicken with Eggplant
Total:
3 hr 27 min
Prep:
15 min
Inactive:
3 hr
Cook:
12 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 27 min
Prep:
15 min
Inactive:
3 hr
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Recipe courtesy of Rachael Ray

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Salad

Recipe courtesy of Food Network Kitchen

Beer Can Chicken

Recipe courtesy of Bob Blumer

Chicken Chili

Recipe courtesy of Ina Garten

Garlic Chicken and Potatoes

Recipe courtesy of Food Network Kitchen

White Chicken Chili

Recipe courtesy of The Neelys

Chicken Piccata

Recipe courtesy of Ina Garten

Sweet and Sour Chicken

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories