Chicken and eggplant stir-fry with snow peas
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Prepare to meet your new go-to stir-fry. This recipe has got the perfect combination of sweet, salty, and spicy notes. Mirin is a type of rice wine and because of its sugar content it’s responsible for the sauce’s glazey consistency which coats the tender eggplant and snow peas beautifully. When it comes to selecting eggplant, bigger is not better so look for small to mid-sized ones that are firm and have fresh green leaves at the stem end. Larger, more mature eggplants have bigger seeds, so the cooked flesh often does not have a smooth texture. Serve over cooked basmati or jasmine rice.
Ingredients
Fat free chicken broth
½ cup(s)
Soy sauce
4 tbsp(s)
Mirin
1½ fl oz, (3 tbsp)
Cornstarch
2 tsp(s)
Dark sesame oil
2¼ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1/2-inch cubes
Table salt
¼ tsp(s)
Eggplant
½ medium, cut into 1/2-inch cubes
Garlic
2 clove(s), large, minced
Ginger root
1 tbsp(s), minced, peeled
Snow peas
6 oz, trimmed
Scallions
3 medium, thinly sliced
Instructions
1
To make sauce, whisk together broth, soy sauce, mirin, cornstarch, and 1/4 teaspoon of oil in small bowl. Set aside.
2
Heat large deep skillet or wok over high heat until drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat pan. Sprinkle chicken with salt and add to pan. Stir-fry until lightly browned, about 3 minutes. Transfer to plate.
3
Heat remaining 1 teaspoon oil in skillet. Add eggplant, garlic, and ginger and stir-fry until eggplant is softened, about 5 minutes. Whisk sauce and add to skillet along with chicken, snow peas, and scallions. Cook, stirring constantly, until sauce comes to boil and thickens and peas are crisp-tender, 1–2 minutes.
4
Per serving: 1 1/2 cups
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