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Stir Fried Chicken With Eggplant And Hot Pepp
Ingredients
- 1 x Chicken breast
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1 x Eggplant
- 2 x Or possibly
- 3 x Chili peppers
- 2 x Or possibly
- 3 slc Fresh ginger root
- 1 x Clove garlic
- 2 Tbsp. Oil
- 2 Tbsp. Oil
- 1/4 c. Stock
Directions
- 1. Skin and bone chicken; then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add in to chicken and toss to coat.
- 2. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers.
- Mince ginger root and garlic.
- 3. Heat oil. Add in chili peppers; stir-fry till they change color. Remove from pan.
- 4. Heat remaining oil. Add in chicken and stir-fry till it loses its pinkness
- (1-2 min). Add in ginger root and garlic; stir-fry a few times more.
- 5. Add in stock and eggplant; return chili peppers. Cook, stirring, 1-2 min to heat through and blend flavors. Serve at once.
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