Chicken With Eggplant In Garlic Sauce - cooking recipe

Ingredients

2 Tbsp. oil
1 1/2 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips
4 large eggplant (about 1 lb.), quartered lengthwise
4 cloves garlic, minced
1 Tbsp. grated fresh ginger
1/2 c. beef broth
1 Tbsp. cornstarch
1/4 c. soy sauce
1/4 c. red wine vinegar
3 Tbsp. sugar
3 Tbsp. sesame oil
1 bunch radishes, trimmed and quartered
1 tsp. crushed red pepper

Preparation

Heat oil over medium-high heat.
Add chicken and stir-fry. Transfer chicken to plate.
To same skillet add eggplant, garlic and ginger; stir in beef broth and boil.
Reduce heat and simmer about 15 minutes.
Combine cornstarch, soy sauce, vinegar, sugar and sesame oil.
Add mixture and radishes.
Cook until sauce thickens and comes to a boil.
Add chicken; heat through.
Sprinkle with crushed red pepper.
Makes 6 servings; per serving 425 calories.