CHICKEN BREAST STRIPS WITH JAPANESE EGGPLANT

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.