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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1 x Eggplant
- 2 x Or possibly
- 3 x Chili peppers
- 2 x Or possibly
- 3 slc Fresh ginger root
- 1 x Clove garlic
- 2 Tbsp. Oil
- 2 Tbsp. Oil
- 1/4 c. Stock
Directions
- 1. Skin and bone chicken; then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add in to chicken and toss to coat.
- 2. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers.
- Mince ginger root and garlic.
- 3. Heat oil. Add in chili peppers; stir-fry till they change color. Remove from pan.
- 4. Heat remaining oil. Add in chicken and stir-fry till it loses its pinkness
- (1-2 min). Add in ginger root and garlic; stir-fry a few times more.
- 5. Add in stock and eggplant; return chili peppers. Cook, stirring, 1-2 min to heat through and blend flavors. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 153 | 61% |
| Total Fat 17.31g | 22% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.39g | |
| Cholesterol 22mg | 7% |
| Sodium 303mg | 13% |
| Potassium 590mg | 17% |
| Total Carbs 15.34g | 4% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.83g | 4% |
| Protein 10.0g | 16% |
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