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Ingredients
2 lbs. boneless, skinless chicken breast
1 medium onion, diced
2 cloves (or to taste) garlic, minced
4 Japanese eggplant (~5 c), sliced diagonally into 1/4 inch slices
1 t low-sodium shoyu
1 T oyster sauce
1 t Thai chili paste
1 T olice oil
Instructions
Slice
chicken into bite-size pieces, and brown in olive oil. Remove from pan
and keep warm. Using same pan, saute onion until translucent. Add chili
paste and garlic. Add eggplant and stirfry for 3-4 minutes, or until
done. Add oyster sauce and shoyu. Serve with brown rice. Serves 6.
Calories:
303. Carbohydrate: 7g. Cholesterol: 129mg. Sodium: 248mg. Dietary
Fiber: 0. Protein: 48g. Fat: 8g. [%Calories from Protein-66,
Carbohydrate-10, Fat-24]
-From the Hawaii State Department of Health's "5 A Day the Hawaii Way: Easy Island Recipes"
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