Sesame Ginger Chicken & Eggplant Stir-fry
Rated 5 stars by 1 users
1 eggplant, cut into 1-inch peices
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons cornstarch
1 cup dry white rice
3 tablespoons Natural Grapeseed Oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 tablespoons tahini
1/2 cup Asian Ginger Plum Dressing
2 scallions, sliced
1 tablespoon sesame oil
Toss eggplant with salt. Let sit for 15 minutes. Dry eggplant pieces off with paper towels. Toss eggplant and chicken with cornstarch.
Meanwhile, prepare rice according to package directions. Cover to keep warm.
Heat Natural Grapeseed Oil in a 12-inchnonstick skillet over medium heat. Add eggplant and chicken and sauté for about 7-10 minutes or until chicken is cooked through. Transfer to a bowl/plate.
Add garlic, ginger, and crushed red pepper flakes to the empty skillet. Sauté for 30 seconds or until fragrant. Whisk in tahini and Asian Ginger Plum Dressing.
Return eggplant and chicken to the skillet, toss in sauce, and cook until heated through.
Serve over rice. Garnish with scallions and sesame seeds.
Calories 630, Fat 24 grams, Saturated Fat 3 grams, Carbs 67 grams, Fiber 7 grams, Sugar 12 grams, Protein 36 grams, Cholesterol 85 milligrams, Sodium 1550 milligrams
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