Simple Tea-Poached Chicken & Vegetable Stir-Fry

Flavourfully Wholesome

Cook

mins
difficulty
Makes
Marinate time

mins
Prep

mins
serves

people

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 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.

Looking for something?

Simple Tea-Poached Chicken & Vegetable Stir-Fry

Share with your friend

WHAT YOU'LL NEED

NUTRITIONAL INFORMATION

Let's Get Cooking

Carbonara Chicken and Pasta Bake

Greek Lemon Chicken with Rice

Green Chicken Chili

Share with your friend