Simple Tea-Poached Chicken & Vegetable Stir-Fry

Time & Servings
4 servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
  • 6 Red Rose® Orange Pekoe tea bags*
    Red Rose Tea Orange Pekoe Tea Bags (72PK) 209G
    $6.77 • Ea
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  • 1 Knorr® Beef Bouillon Cube(s), crumbled
    Knorr Bouillon Cubes Beef 63G
    $4.06 • Ea
  • 1 lb. boneless, skinless chicken breasts
    Janes Chicken Breast Strips Pub Style 800G
    $14.81 • Ea
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  • 1 Tbsp. Becel® Oil
    Becel Margarine With Olive Oil 907G
    $8.63 • Ea
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  • 1 package (340 g) stir-fry vegetables
  • 2 Tbsp. hoisin sauce
    Lee Kum Kee Hoisin Sauce 443ML
    $4.55 • Ea
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  • 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.
  • 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.
  • 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.