Dinner

Sandra Lee's Black Tea Chicken with Eggplant is for Dinner.

Sandra Lee's Black Tea Chicken with Eggplant takes 15 minutes to prepare.

Sandra Lee's Black Tea Chicken with Eggplant takes 12 minutes to cook.

Sandra Lee's Black Tea Chicken with Eggplant makes 4 servings.

The ingredients for Sandra Lee's Black Tea Chicken with Eggplant are:

2 black tea bags
1 lb boneless, skinless chicken breasts
3 tbsp canola oil, divided
1 tbsp chopped ginger
1 tbsp chopped garlic
2 Asian eggplants, about 1 lb, cut into 1/4 inch slices
1 tbsp hoisin sauce
3 tbsp low-sodium soy sauce

Here is how you make Sandra Lee's Black Tea Chicken with Eggplant:

Steep tea bags in 2 cups boiling water for 5 minutes, remove bags and allow the liquid to cool to room temperature. Cut chicken into bite-sized pieces. Put chicken pieces into a bowl and cover with the cooled tea. Cover with plastic wrap and refrigerate 2 hours or up to overnight. When you are ready to cook, drain the chicken and pat it dry. Heat 2 tbsp canola oil in a large skillet or wok over medium-high heat. Add the remaining 1 tbsp oil to the pan, add the eggplant, and stir-fry until the eggplant begins to brown and soften, 3-4 minutes. Return the chicken to the pan, add the hoisin sauce and soy sauce, and stir-fry until the chicken is cooked through, 2-3 minutes. Makes 4 servings. Number of Servings: 4Recipe submitted by SparkPeople user RACHELRN4.

The nutritional information for Sandra Lee's Black Tea Chicken with Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 272.0

• Total Fat: 12.3 g
• Cholesterol: 65.9 mg
• Sodium: 592.5 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 3.7 g
• Protein: 28.4 g

Sandra Lee's Black Tea Chicken with Eggplant is Asian cuisine.