Simple Tea-Poached Chicken & Vegetable Stir-Fry
Flavourfully Wholesome
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WHAT YOU'LL NEED
- 6 Red Rose® Orange Pekoe tea bags *
- 1 Knorr® Beef Bouillon Cube(s), crumbled
- 1 lb. (450 g) boneless, skinless chicken breasts
- 1 Tbsp. (15 mL) Becel® Oil
- 1 package (340 g) stir-fry vegetables
- 2 Tbsp. (30 mL) hoisin sauce
NUTRITIONAL INFORMATION
Amount per serving
Calories200
Calories from Fat50
Total Fat6g
Saturated Fat1g
Trans Fat0g
Cholesterol65mg
Sodium270mg
Total Carbs10g
Dietary Fiber2g
Sugars4g
Protein28g
Calcium2%
Iron6%
Vitamin C30%
Vitamin A70%
Let's Get Cooking
- 1 Bring 4 cups (1 L) water to a boil in 2-quart (2 L) saucepan over high heat. Remove from heat and add tea bags. Steep until desired strength, 3 to 5 minutes. Remove bags and discard. Add Knorr® Beef Bouillon Cube(s) and return to a simmer. Add chicken and simmer until chicken is thoroughly cooked, about 8 minutes. Remove chicken and shred. Return to pot and cook 1 minute; drain.
- 2 Heat Oil in large nonstick skillet over medium-high heat and cook vegetables, stirring occasionally, until vegetables are tender, about 6 minutes. Stir in hoisin sauce and chicken.
- 3 Serve with hot cooked rice.