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Eggplant with Chicken (Or Tofu)

 

86

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

pound chicken breasts
boneless, or 1/4 pound tofu
¾ pound japanese eggplants
*
6 tablespoons vegetable oil
3 each garlic cloves
4 each red chili peppers
*
12 each basil
*
2 tablespoons yellow bean sauce
*

Directions

Crush garlic.

Chop peppers. Slice unpeeled eggplant crosswise into slices ⅛ inch thick. Thinly slice chicken (or, if using tofu, cut into ½ inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 24477% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 29mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 24g
Vitamin A 0% Vitamin C 4%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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