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Ингредиенты
- 1/2 lb boneless skinless chicken chopped (breasts or possibly thighs)
- 1 tsp cornstarch
- 1 tsp Chinese rice wine (or possibly dry sherry)
- 1 1/2 Tbsp. soy sauce
- 1 1/2 tsp Chinese black vinegar (or possibly balsamic vinegar)
- 1 1/2 tsp sugar
- 1 tsp Chinese rice wine (or possibly dry sherry)
- 1 tsp sesame oil
- 1 tsp ketchup
- 1 tsp chili garlic sauce
- 3/4 lb Asian eggplant stems removed, and cut crosswise into 2" lengths Vegetable oil for deep-frying
- 1 Tbsp. chopped garlic
- 2 tsp chopped ginger
- 1/4 c. Thai or possibly regular basil leaves
Инструкции
- Marinate the chicken: Stir the chicken, cornstarch and rice wine together in a small bowl till well blended. Let stand for 10 min.
- For the Sauce: Stir the soy sauce, black vinegar, sugar, rice wine, sesame oil, ketchup and chili garlic sauce together in a separate bowl till blended.
- For the Dish: Pour sufficient oil into a 2-qt pan to fill 3 inches. Heat over medium heat to 375 degrees. Deep-fry the eggplant, in batches, till the skins are bright purple, about 2 min. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
- Heat a wok over high heat till warm. Add in 1 Tbsp. of the reserved oil and swirl to coat the sides. Add in the garlic and ginger and cook, stirring, till fragrant, about 30 seconds. Add in the chicken and stir-fry till crumbly, about 2 min. Pour in the sauce. Bring to a boil. Scoop onto a hot serving platter, scatter the basil leaves over the top and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 14 | 20% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 408mg | 17% |
| Potassium 127mg | 4% |
| Total Carbs 3.89g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.02g | 1% |
| Protein 9.06g | 14% |
