1 LB Chicken Breast Cut into Cubes
3 Teaspoons Olive Oil
2 small eggplants, Diced
1 Each Red Pepper, Green pepper and Yellow Pepper, Cored and diced
1 Clove Garlic
1 Can Sliced Water Chestnuts Drained
1 Cup Chicken Broth
1 TBSP Soy Sauce (I used Low Sodium)
1/4 TSP Garlic Chili Paste (It has the screaming rooster on the front of the bottle – You can up the level of heat by adding more)
8 Grams of Corn starch
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Heat Good Sized Skillet/Wok until nice and hot. Add 1 tsp of Olive to Chicken Breasts and toss lightly to coat meat. Add Meat to hot skillet and stir fry until just cooked through. Remove from skillet and set aside.
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Add 1 tsp of olive oil to the skillet and add egg plant. Cook egg plant until they begin to soften. Remove from skillet.
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Add last tsp of olive oil. Then add the rest of the veggies and stir fry.
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Add Egg Plant and chicken back into the skillet and make well in the middle. Mix Chicken broth, soy sauce, Chili Garlic Paste and Corn starch together and pour into well. Gently stir to coat veggies and meat.
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Serve over brown rice. Is probably at least 4 portions if not 6.
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Calorie Breakdown for the whole batch
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932 Calories
31 G Fat
81 G Carb
102 G Protein.
Filed under: Chicken, Main Dish | Tagged: Chicken, Chinese Food, Eggplant, Peppers
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[...] if you limit the fat. I did a kung poa chicken with 3 tsp of olive oil and it was pretty tasty. Paula’s Kung Pao Chicken « Paula’s Recipes for Clean Eats BTW, I love it when the Food TV folks say oh you need a TBSP of this or that and then don’t [...]