Sunday, January 13, 2008

Chicken and Eggplant Stir-Fry

This week chicken breast (whole, bone-in) is on sale at my local grocery store for 99 cents a pound and eggplant is showing up at the 99c only Stores. Let's make a stir-fry.

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)

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