Whole chick breast is easy to fillet; a couple of slices down the center bone/cartilage and the white meat separates easily. Chop into bite sized chunks and season with salt and pepper.
Cut into cubes and stir-fry eggplant over high/medium heat in 2 tablespoons of oil.
May seem like a lot of eggplant but it reduces by half. Saute until soft, about 5 - 7 minutes and transfer to a large bowl.
Stir-fry chicken breast in one tablespoon oil until done, about 5-7 minutes. Remove and add to bowl with eggplant.
Add any of your favorite veggies; I'll add carrots, bell pepper and chopped garlic.
In a teaspoon of oil, stir-fry for about 3 minutes.
Add cooked chicken breast and eggplant to wok/fry pan. Clear an empty area in middle of wok and pour in Sauce. Stir liquid for a couple of minutes at high heat until it thickens. Stir together meat and veggies, heat through; serve with white or brown rice.
Ingredients (serves 3-4)
- 2 whole chicken breasts
- 1 large eggplant
- 1 cup each chopped carrots and bell pepper
- 2 cloves chopped garlic
- 1/2 cup water
- 1/2 cup oyster sauce or sweet/sour sauce
- 1 tablespoon soy sauce
- 1 tablespoon corn starch or flour1 tablespoon honey or 1 teaspoon sugar
- (for sweet/sour or Teriyaki sauces,
- leave out honey/sugar)