PORTIONS: 2 1 PORTION: 394
CALORIES
INGREDIENTS
10 oz. chicken breast strips
1 tbsp. soy sauce
1 tsp. cornstarch
2 tbsp. vegetable oil
3 large eggplants cut in rounds
1 diced red bell pepper
½ cup diced onions
1 minced garlic clove
1 tsp. minced ginger
1 tsp. roasted sesame seeds
SAUCE
2½
tbsp. soy sauce
2
tsp. cornstarch
¼
cup chicken broth or water
1
tbsp. rice wine
2
tbsp. rice wine vinegar
1
tbsp. hoisin sauce
1
tsp. hot sesame oil
METHOD
In
a bowl dissolve 1 tsp. cornstarch with 1 tbsp. soy sauce and coat the chicken.
In
a bowl mix the 7 ingredients for the sauce.
Heat
up a Wok or frying pan with 1 tbsp. vegetable oil and stir fry the chicken
strips. Set aside the chicken.
Add
another tbsp. vegetable oil to the wok and add, eggplant, red bell pepper,
onions, garlic and ginger. Stir fry until eggplant is cooked and lightly brown.
Stir
in the sauce and chicken.
Serve
in dishes and sprinkle with sesame seeds.
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