* Exported from MasterCook *
Chicken and Eggplant Stir Fry
Recipe By :Every Day with Rachel Ray Magazine, Sept 3013
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breast -- thinly sliced
5 tablespoons Canola oil
1 small eggplant -- cut into 3/4 pieces
3 jalapeno peppers -- thinly sliced
4 cloves garlic -- minced
1/3 cup white wine
1/4 cup soy sauce
1 cup basil leaves
To serve: -- 4 cups steamed rice
In a large skillet, cook chicken in 2 Tablespoons oil over medium-high
heat until golden, 4 minutes. Transfer to plate.
Add eggplant and 2 Tablespoons oil to the skillet; cook to soften, 3
minutes. Stir in remaining oil, jalapenos and garlic; cook 1 minute. Add
1/2 cup water, wine, soy sauce, chicken with its juices and 2/3 cup basil;
simmer 3 to 5 minutes.
Serve over rice with remaining basil.
Serves 4
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Chupa Note: to keep the carbs down, serve over shiriaki noodles, or
cauliflower "rice".
Cuisine:
"Asian"
Source:
"Taking on Magazines One Recipe at a Time (blog)"
S(Formatted by Chupa Babi):
"Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 337 Calories; 19g Fat (51.8%
calories from fat); 29g Protein; 10g Carbohydrate; 3g Dietary Fiber; 66mg
Cholesterol; 1108mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 Vegetable; 3
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 2840
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