Eggplant with Chicken (Or Tofu)

Name: Eggplant with Chicken (Or Tofu)
Yield: 4
Cuisine: Thai
Ingredients: chicken breasts; japanese eggplants; vegetable oil; garlic cloves; red chili peppers; basil; yellow bean sauce

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

Amount	Measure	Ingredient	Features
⅓	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	*

Ingredients

Amount	Measure	Ingredient	Features
151.2	g	chicken breasts boneless, or 1/4 pound tofu
340.2	g	japanese eggplants	*
90	ml	vegetable oil
3	each	garlic cloves
4	each	red chili peppers	*
12	each	basil	*
30	ml	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.