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Asian Chicken And Japanese Eggplant Stir

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Ingredients

Adjust Servings:
6 ounces chicken breasts sliced
1/2 ounce green onion sliced
cornstarch mix (50% water 50% cornstarch need 1 1/2 tbsp.)
2 tablespoons vegetable oil
1 teaspoon sesame oil
12 ounces japanese eggplants sliced lengthwise into quarters (depending upon size)
2 tablespoons fresh garlic chopped
2 ounces red bell peppers chopped
1 teaspoon cooking wine (rice wine)
2 tablespoons soy sauce

Nutritional information

468.7
Calories
279g
Calories From Fat
31.1g
Total Fat
5.3 g
Saturated Fat
54.4mg
Cholesterol
1420.7mg
Sodium
24.4g
Carbs
7g
Dietary Fiber
5.9g
Sugars
24.3g
Protein
379g
Serving Size (g)
2
Serving Size

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Asian Chicken And Japanese Eggplant Stir

Features:
    Cuisine:

    We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven't tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Asian Chicken and Japanese Eggplant Stir-Fry, We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven’t tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken., We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven’t tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken.


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    Steps

    1
    Done

    Combine Marinade Ingredients and Marinate Chicken For a Minimum of 2 Hours in the Refrigerator.

    2
    Done

    in a Large Wok, Heat 2 Tablespoons Oil For 20 Seconds. Add Chicken and Stir Quickly (separating Chicken) For 30 Seconds. Remove Chicken and Drain.

    3
    Done

    Place 2 Tablespoons Garlic and Red Bell Pepper in Wok and Cook For 5 Seconds. Add Cooking Wine, Soy Sauce, Oyster Sauce and Water to Wok. Slice Off Eggplant Stem and Slice Eggplant. Add Eggplant and Stir Until the Mixture Boils. Turn Heat to Low, Cover and Cook 2-3 Minutes (make Sure Mixture Does not Run Dry). After 2 Minutes Check to See If Eggplant Is Tender; Then Add Cornstarch Mixture Slowly. Return Chicken to Wok; Stir and Fold Until Mixed Well With Sauce Again. Add Green Onion and Sesame Oil and Stir & Fold Until Thoroughly Mixed.

    4
    Done

    Serve With Steamed or Fried Rice.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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