Stir-fried Chicken W/eggplant And Hot Pepp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | T | Cornstarch |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | Eggplant | |
| 2 | Or | |
| 3 | Chili peppers | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | Clove garlic | |
| 2 | T | Oil |
| 2 | T | Oil |
| 1/4 | c | Stock |
INSTRUCTIONS
Skin and bone chicken; then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add to chicken and toss to coat. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers. Mince ginger root and garlic. Heat oil. Add chili peppers; stir-fry until they change color. Remove from pan. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1-2 minutes). Add ginger root and garlic; stir-fry a few times more. Add stock and eggplant; return chili peppers. Cook, stirring, 1-2 minutes to heat through and blend flavors. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 528
Calories From Fat: 224
Total Fat: 25.2g
Cholesterol: 74mg
Sodium: 1145.9mg
Potassium: 612.9mg
Carbohydrates: 41.8g
Fiber: 5.4g
Sugar: 3.1g
Protein: 33g