Chicken With Eggplant In Garlic Sauce

Ingredients

• 2 Tbsp oil
• 1 12 lb boneless skinless chicken breasts cut into 12 inch strips
• 4 large eggplant about 1 lb quartered lengthwise
• 4 cloves garlic minced
• 1 Tbsp grated fresh ginger
• 12 c beef broth
• 1 Tbsp cornstarch
• 14 c soy sauce
• 14 c red wine vinegar
• 3 Tbsp sugar
• 3 Tbsp sesame oil
• 1 bunch radishes trimmed and quartered
• 1 tsp crushed red pepper

Directions

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