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Get your blood flowing with American Heart Association. Explore the digital Hawaii Heart Challenge by downloading the Heart Walk App on hiheartwalk.org for activities like Chalk your Walk. This week, try a heart-healthy recipe from our friends at the association’s Hawaii Division.
Find more recipes from Hawaiian Electric’s “The Electric Kitchen” online at hawaiianelectric.com/recipes.
Approximate nutritional analysis per serving: 210 calories, 7 g fat, 1 g saturated fat, 75 mg cholesterol, 900 mg sodium, 13 g carbohydrate, 3 g ~ ber, 6 g sugar, 25 g protein.
Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
Oyster Chicken with Eggplant
Ingredients:
• 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 tablespoon oyster sauce
• 1 pound long Japanese eggplant, sliced diagonally in 1-inch pieces
• Pepper, to taste
• 1 tablespoon cornstarch mixed with 3/4 cup water
Directions:
In a bowl, mix baking soda and water, add chicken; let marinate for 20 minutes. Remove chicken from mixture, rinse well and dry with paper towel. In a large pan over medium-high heat, add oil, cook chicken for about 2-3 minutes, stir in onion and garlic.
Add eggplant and oyster sauce; let simmer for 5 minutes. Season with pepper and cook until eggplant softens.
Add cornstarch mixture to thicken gravy as desired. Serve with rice. Makes 4 servings.
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