Chicken with eggplant

Eggplant Chicken is a very light but satisfying dish. In fact, white meat is a lean and dietary food, so chicken with eggplant is a low-calorie, light and healthy dinner.

Ingredients

• Chicken Breast - 800 Grams
• Eggplant - 900 Grams
• Soy Sauce - 100 Milliliters
• Wine Vinegar - 50 Milliliters
• Sugar - 3 Tbsp. spoons
• Dry Ginger - 0.5 Teaspoons
• Sesame seeds - 1 teaspoon
• Flour - 2 Teaspoons (In theory, you need corn flour, if not, you can wheat flour.)
• Garlic - 1 Clove
• Red Hot Pepper - 1 Slice (on the tip of a knife)

Directions

1. Let's take all the ingredients we need. Cut the eggplants into cubes, and the breast into strips, so that the width of one strip is about 1 cm.
2. Preheat the skillet, add oil and fry over high enough heat for the chicken to cook well.
3. Put the chicken on a plate and put the eggplants in the pan. Add ginger, garlic and 60 ml of water to them, bring to a boil. Reduce heat to medium, cover the pan with a lid and fry for 20 minutes, stirring occasionally. It is important that all the liquid eventually evaporates.
4. We take separate dishes and mix in it: soy sauce, vinegar, sesame seeds, flour, pepper and sugar.
5. Next, add chicken to the eggplant and fill it with the prepared mixture. Bring to a boil, then reduce heat and fry until the sauce thickens.