Sandra Lee's Black Tea Chicken with Eggplant

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

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: 4

Recipe submitted by SparkPeople user RACHELRN4.