HOISIN CHICKEN WITH JAPANESE EGGPLANT AND WATER CHESTNUTS OVER LO MEIN NOODLES

PORTIONS: 3

INGREDIENTES

8 o. thin chicken strips

3 tbsp. vegetable oil

1 small chopped onion

½ tsp. minced ginger

2 minced garlic cloves

2 Japanese eggplants cut in rounds

½ cup diced red peppers

½ cup water chestnuts

1/2 cup scallions

HOISIN SAUCE

1½ cup warm water

½ cube chicken bouillon

3 tbsp. hoisin sauce

1 tbsp. cornstarch

METHOD

Weight and cut all the ingredients necessary for the recipe.

In a bowl mix all 4 ingredients for the sauce.

Heat a wok or frying pan with 1 tablespoon vegetable oil and stir fry onions, ginger and garlic together. Do not brown it. Add and stir fry the chicken. Add and stir fry red peppers and water chestnuts.

In a separate pan heat up 2 tablespoons vegetable oil, stir fry the eggplant and incorporate it to the chicken.  Pour in the sauce and mix well. Mix in the scallions and serve over cooked Lo Mein noodles.