Chicken And Eggplant Stir Fry

Serves 2

Ingredients

1 tsp canola oil

1 red onion, thinly sliced

1 tsp ginger, finely chopped

250g chicken fillets, thinly sliced & sprayed with oil

100g Lebanese eggplant, sliced on the diagonal

2 garlic cloves, crushed & finely chopped

4 baby bok choy, quartered

2 tsp sesame seeds

¼ cup fresh coriander, roughly chopped

To serve

¾ tsp cornflour

2 tbs chicken stock

1 garlic clove, crushed & finely chopped

1 tsp soy sauce (tamari for gluten free)

1 tbs sesame oil

1 tbs Shaoxing Chinese cooking wine or dry sherry

1 birdseye chilli, finely chopped

Method

1. Start by making the sauce. Blend cornflour with stock and add garlic, soy, oil, wine and chilli then set aside.

2. Heat wok over very high heat. Add oil and saute onion and ginger. Push onion mixture to the sides of wok and add chicken and cook for 1 minute.

3. Add eggplant and garlic and stir fry with chicken and onion mixture for a couple of minutes.

4. Add bok choy and sauce and cook for another minute or two. 

5. Serve sprinkled with sesame and coriander.

Per serve

Energy: 1226kJ (292 Cals)

Protein: 32.9g

Fat: 15.6g (sat 2.6g)

Carbs: 3.7g (Sugar 2.6g)

Fibre: 5.1g