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Simple Tea-Poached Chicken & Vegetable Stir-Fry

Simple Tea-Poached Chicken & Vegetable Stir-Fry

Flavourfully Wholesome
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  • 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



Amount per serving

Calories from Fat50
Total Fat6 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol65 mg
Sodium270 mg
Total Carbs10 g
Dietary Fiber2 g
Sugars4 g
Protein28 g
Vitamin A70 %
Vitamin C30 %
Calcium2 %
Iron6 %

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.
*Salada Orange Pekoe tea bags in Quebec.
TIP: This versatile tea-poached chicken can be made into chicken salad or served in lettuce wraps.

Each serving of this dish is a good source of vitamin C and a source of fibre and iron.

See nutrition information for sodium content.