Black Tea Chicken with Eggplant

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

1. Steep the tea bags in 2 cups boiling water for 5 minutes.
2. Remove the bags and allow the liquid to cool to room temperature.
3. Cut the chicken into bite-sized pieces.
4. Put the pieces into a bowl and cover with the cooled tea.
5. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
6. When you are ready to cook, drain the chicken and pat it dry.
7. Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat.
8. Add the ginger, garlic, and chicken and stir-fry until it is just cooked through, 4 to 5 minutes.
9. Remove to a plate and set aside.
10. 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.
11. 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.

black tea bags, chicken breasts, canola oil, ginger, garlic, eggplants, hoisin sauce, soy sauce

Taken from www.foodnetwork.com/recipes/sandra-lee/black-tea-chicken-with-eggplant-recipe.html (may not work)