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Chicken with Eggplants

Chicken with Eggplants

   

Chicken with EggplantsChicken with Eggplants


Recipe Details:
A very quick and easy way to cook chicken. This diabetic-friendly recipe will give you a well-balanced, juicy, and flavorful dish for the family and guests to enjoy.


Ingredients:
  • Chicken breast – 1.5 lb.
  • Eggplants (cut into cubes) – 1.5 lb.
  • Soy sauce – 4 tbsp.
  • Wine vinegar – 4 tbsp.
  • Sweetener – equivalent of 3 tbsp. of sugar
  • Garlic (minced) – 2 cloves
  • Chili pepper (optional) – 1 pinch
  • Potato starch (optional) – 1 tsp.
  • Ginger (grated) – 1 tbsp.
  • Sesame seeds – 1 tsp.
  • Water – ¼ cup
  • Salt – to taste
  • Vegetable oil (for frying)
    Recipe Directions:
    Step 1
    Heat vegetable oil in a frying pan. Cut the meat into strips and fry in several batches until it becomes white and lightly golden brown, then remove the chicken from the frying pan and put it aside.
    Step 2
    Fry the eggplants in vegetable oil where the chicken was cooked, it will be enough for about 5 minutes. Then pour in the water, add the ginger and garlic, bring to a boil and cook under the lid, stirring occasionally, until all the liquid has evaporated.
    Step 3
    In a separate bowl, combine the soy sauce, vinegar, sesame seeds, potato starch, sugar, salt, and pepper. Add the chicken to the eggplant, pour in the sauce, bring to a boil over high heat, then reduce heat and cook until the sauce becomes a little thick (about 10 minutes). Then take the dish off the heat, serve and enjoy!

    Note: To reduce carbs consumption, you may avoid using potato starch, but in this case, the sauce will not thicken as much as when the starch is used.


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