Wednesday, September 4, 2013

Recipe of the Week!

Chicken and Eggplant Stir-Fry
This was not an all star recipe. The problem was with the sauce. Wayyyy to salty. And from someone who adds extra salt to everything, that's saying something. Maybe a chicken and eggplant involved stir-fry with a different sauce is the way to go next time. Or maybe little less soy sauce and some more wine? You be the judge.

(for 2 people)
2 chicken breasts cut into chunks
1 small eggplant, in 3/4 inch pieces
3 jalapenos, thinly sliced
4 cloves garlic, minced
1/3 cup white wine
1/4 cup soy sauce
1 cup basil leaves
3 cups cooked rice

In a large skillet with olive oil cook chicken until golden. Transfer cooked chicken to a plate. Add eggplant and olive oil to the skillet and cook until soft. Stir in jalapeno and garlic. Add 1/2 cup water, wine, soy sauce, cooked chicken, and 2/3 cup basil leaves; simmer 3-5 minutes until thickened. Serve over rice with remaining basil.

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