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Oyster Chicken with Eggplant

Featured in the Honolulu Star-Advertiser on July 14, 2021.

Oyster chicken with eggplant

Ingredients:

Oyster Chicken with Eggplant

  • 2 teaspoons baking soda
  • 1 cup water
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon oil
  • 1 round onion, diced
  • 1 clove garlic, minced
  • 1 pound long Japanese eggplant, sliced diagonally in 1-inch pieces
  • 1 tablespoon oyster sauce
  • Pepper to taste
  • 1 tablespoon cornstarch mixed with 3/4 cup water

Directions:

  1. In a bowl, mix baking soda and water, add chicken and let marinade for 20 minutes.
  2. Remove chicken from mixture, rinse well and dry with paper towel.
  3. In a large pan over medium high heat, add oil, cook chicken for about 2-3 minutes, stir in onion and garlic.
  4. Add eggplant and oyster sauce: let simmer for about 5 minutes.
  5. Season with pepper, cook until eggplant softens.
  6. Add cornstarch mixture to thicken gravy as desired.
  7. Serve with rice.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
210 calories, 7 g fat, 1 g saturated fat, 75 mg cholesterol,900 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g sugar, 25 g protein

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