Chicken and eggplant stir-fry with snow peas
Fat free chicken broth
1½ fl oz, (3 tbsp)
Dark sesame oil
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1/2-inch cubes
½ medium, cut into 1/2-inch cubes
2 medium clove(s), minced
1 Tbsp, minced, peeled
6 oz, trimmed
3 medium, thinly sliced
- To make sauce, whisk together broth, soy sauce, mirin, cornstarch, and 1/4 teaspoon of oil in small bowl. Set aside.
- 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.
- 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.
- Per serving: 1 1/2 cups