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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.57 Kcal (1083 kJ) | ||
| Calories from fat | 126.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 22% | |
|---|---|---|---|
| Cholesterol | 67.01mg | 22% | |
| Sodium | 833.58mg | 35% | |
| Potassium | 620.36mg | 13% | |
| Total Carbs | 10.61g | 4% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 24.68g | 49% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.67 Kcal (421 kJ) | ||
| Calories from fat | 49.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 22% | |
|---|---|---|---|
| Cholesterol | 26.09mg | 22% | |
| Sodium | 324.54mg | 35% | |
| Potassium | 241.52mg | 13% | |
| Total Carbs | 4.13g | 4% | |
| Sugars | 2.3g | 24% | |
| Dietary Fiber | 1.45g | 15% | |
| Protein | 9.61g | 49% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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