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1/4 cup low sodium soy sauce
Mix honey, vinegar, cornstarch, chili garlic sauce, ginger, and garlic and set aside.
Place the sliced eggplant into a microwave-safe bowl and microwave 5 minutes to soften.
Spray a wok or large frying pan with cooking spray and sauté the chicken until golden brown. Set aside.
Spray wok or frying pan with cooking spray again and sauté eggplant over medium heat until golden brown, 5 to 8 minutes. Add the mushrooms and chicken, then pour the sauce over everything. Bring to a boil, stirring constantly until sauce thickens. Reduce heat to low and simmer until the eggplant is tender, about 15 to 20 minutes.
Serve over brown rice or Asian noodles.
Poster's Notes:
I also added a can of sliced, drained water chestnuts.
I am going to add diced tofu to it the next time instead of the chicken for a pareve dish.
Posted by Shari Weiner
Nutritional Info Per Serving: N/A
1 tbsp. honey
1 tbsp. white vinegar
1 tbsp. cornstarch
1 tbsp. chili garlic sauce or 1/8 tsp. cayenne powder
1 tbsp. fresh ginger, minced
3 cloves minced garlic
Vegetable oil spray
8 oz skinless boneless chicken breast, cut into strips 1-1/2" long
1-1/2 lb. Japanese eggplant, or regular eggplant, cut into strips 3" long
1 cup fresh mushrooms, any variety, but shiitake, wood ear, or straw mushrooms are great, cut into 1-1/2" strips
It is not necessary to peel the eggplant if using Japanese eggplant. If using regular large eggplant, it should be peeled, as the peel is much tougher than the Japanese variety.