2 black tea bags
1 pound boneless, skinless chicken breasts
3 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger (Christopher Ranch)
2 Asian eggplants, about 1 pound, cut into 1/4-inch slices
3 tablespoons soy sauce
1 tablespoons hoisin sauce
Steep the tea bags in 2 cups of boiling water for 5 minutes. Remove the bags and allow the liquid to cool.
Cut the chicken into bite-sized strips. Put the strips into a bowl and cover with the cooled tea. Refrigerate for 2 hours or up to overnight. When you are ready to cook, drain the chicken and pat it dry.
In a large skillet or wok over medium-high heat, add 2 tablespoons vegetable oil and the chicken, garlic and ginger. Stir fry until it is just cooked through, about 3 to 4 minutes. Remove to a plate and set aside. Add the remaining oil to the pan. When it is hot add eggplant and stir fry until the eggplant begins to soften, about 3 to 4 minutes. Return the chicken to the pan and add the soy and hoisin sauces. Stir fry until the chicken is cooked through, about 2 to 3 minutes. Serve garnished with cilantro.