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CHICKEN AND EGGPLANT
Prep: 20 minutesCook: 30 minutes
Makes 6 main-dish servings
2 tablespoons vegetable oil6 skinless, boneless chicken-breast halves (about 1-3/4 pounds), cut lengthwise into 1/2" inch-wide strips6 baby eggplants (about 2 pounds), each cut lengthwise in half1 tablespoon grated, peeled fresh ginger1 garlic clove, minced1/4 cup soy sauce1/4 cup red wine vinegar3 tablespoons sugar2 tablespoons Asian sesame oil2 teaspoons cornstarch1/4 teaspoon crushed red pepperHot cooked rice (optional)In l2-inch skillet or wok, heat oil over high heat; add chicken and cook, stirring constantly, until it loses its pink color throughout. Transfer to bowl. In drippings in skillet, heat eggplants, ginger; garlic, and 1/2 cup water to boiling over high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, about 20 minutes, until liquid evaporates. In cup, mix soy sauce with next 5 ingredients.
Return chicken to skillet; add soy-sauce mixture. Heat to boiling over high heat. Reduce heat to medium; cook, stirring, until sauce thickens slightly and boils. Serve with rice, if you like.Each serving: About 310 calories, 32g protein, 18g carbohydrate, 12g total fat (3g saturated), 95mg cholesterol, 730mg sodium Copyright © 1997, 1999 by Hearst Communications, Inc. & Carroll & Brown
Copyright © 1997, 1999 by Hearst Communications, Inc. & Carroll & Brown