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Categories:
sesame oil canola oil chicken clove garlic fresh ginger peanut butter soy sauce brown sugar rice vinegar red pepper water cucumber green cabbage green onions
Viewed: 17 - Published at: 9 years agoIngredients
- 1 whole Small Eggplant, Cubed
- 1 box (13 1/4 Oz. Size) Whole Wheat Spaghetti
- 1 Tablespoon Sesame Oil (optional)
- 1/2 Tablespoons Canola Oil
- 1 whole Boneless Skinless Chicken Breast, Chopped Into Bite Size Pieces
- 1 clove Garlic
- 1 piece (1 In. Size) Fresh Ginger Peeled
- 1/2 cups Peanut Butter (crunchy Or Smooth)
- 1/4 cups Low Sodium Soy Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Rice Vinegar
- 1/2 teaspoons Red Pepper Flakes
- 1/4 cups Hot Water
- 1/2 whole Cucumber, Sliced
- 1/4 whole Green Cabbage Shredded
- 6 whole Green Onions, Sliced Into 2 Inch Pieces
Method
- 1.
- Sprinkle eggplant cubes with salt.
- Let it drain in a colander for 30 minutes.
- Or you can place the eggplant cubes on several layers of coffee filters or paper towels.
- Then microwave for 10 minutes, or until its beginning to look slightly shriveled.
- 2.
- Cook pasta according to package directions, omitting oil and salt.
- Drain and rinse under cold water.
- Place in a large bowl and toss with sesame oil (if using).
- 3.
- Heat canola oil in a medium pan over medium-high heat.
- Saute eggplant until browned, about 8 minutes, stirring frequently to prevent sticking.
- Add it into the bowl of pasta.
- Saute chicken in the same pan until cooked through, about 5-8 minutes.
- Add it into the pasta.
- 4.
- In a blender or food processor, process garlic and ginger until well chopped.
- Add the peanut butter, soy sauce, brown sugar, vinegar, red pepper, and hot water.
- Process until smooth.
- The sauce may be a little thick.
- If it is overly thick, add more water.
- 5.
- Toss the pasta, eggplant, chicken, cucumber, cabbage, and green onions with the peanut butter sauce.
- Chill until ready to serve.
- Adapted from Food Network Kitchens Making It Easy Cookbook.
