Spicy Chicken and Eggplant

Spicy Chicken and Eggplant is a flavorful Kosher Chinese dish that combines tender chicken with sautéed eggplant, infused with a spicy garlic sauce. This dish is perfect for those who enjoy a bit of heat in their meals while maintaining a kosher diet.

Ingredients

• Chicken breast - 300 grams, diced
• Eggplant - 200 grams, cut into bite-sized pieces
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 3 tablespoons (use kosher soy sauce)
• Chili paste - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Green onions - 2, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Add the diced chicken breast to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil and the eggplant. Stir-fry for about 5-7 minutes, until the eggplant is soft and slightly browned.
4. Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
5. Return the cooked chicken to the skillet, and add the soy sauce, chili paste, and sesame oil. Stir well to combine and cook for another 2-3 minutes to heat through.
6. Finally, stir in the sliced green onions and cook for an additional minute. Adjust seasoning with salt and pepper as needed.
7. Serve hot over steamed rice or noodles.

Nutrition

• Calories: 420
• Protein: 35 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 750 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein from the chicken, which supports muscle growth and repair.
• Eggplant is a good source of dietary fiber, aiding in digestion.

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