Spicey-Sweet Egglant Stirfry w chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 198.8
- Total Fat: 8.0 g
- Cholesterol: 33.0 mg
- Sodium: 584.9 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.7 g
- Protein: 1.8 g
View full nutritional breakdown of Spicey-Sweet Egglant Stirfry w chicken calories by ingredient
Introduction
Peel and cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2.5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces;In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
Add and brown ground chicken.
When chicken is brown, Add eggplant; stir-fry for 5 minutes.
Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is soft. Sprinkle with green onions. Peel and cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2.5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces;
In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
Add and brown ground chicken.
When chicken is brown, Add eggplant; stir-fry for 5 minutes.
Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is soft. Sprinkle with green onions.
Number of Servings: 8
Ingredients
1 lb ground chicken breast
5 Asian eggplant, (ab 2 lb) (10 cups)_
1 tsp salt _
2 Tbsp vegetable oil _
6 lg cloves garlic, minced _
1 med onion, sliced
1 red pepper sliced (1 cup)
Eggplant Sauce _
1/4 cup soy sauce (low sodium) _
2 Tbsp sesame oil _
1 Tbsp sweet cooking rice wine
1 Tbsp white vinegar _
1 or 2 tsp Asian chili paste _
2 or 3 Tbsp brown sugar (sucralose)
3 Tbsp sugar free apricot jam
2 green onion, thinly, sliced _
Directions
Divide into 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DELMARSTARR.
Number of Servings: 8
Recipe submitted by SparkPeople user DELMARSTARR.