Tuesday, June 23, 2015

Eggplant and Black Tea Chicken Recipe

This week we are featuring the wonderful black teas that we offer at Sunburst Oranges. This recipe is a very different use for black tea and results in a incredibly tasty dish. While eggplants are pretty much available year round, eggplant are in peak season from late spring to early autumn.


2 Sunburst Orange’s Black Tea bags
1 pound boneless, skinless chicken breasts
3 tablespoons canola oil, divided
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 pound of eggplants, cut into 1/4-inch wide slices
1 tablespoon hoisin sauce
3 tablespoons low-sodium soy sauce


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.

Preparation Time:
15 minutes

Marinade Time:
3 hours

Cooking Time:
12 minutes

Total Time: 3 hours 27 minutes

4 Servings

If you are looking for the perfect wholesome vitamin packed gift for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

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