Directions:
- Drain tomatoes, reserve juice, and set aside.
- In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
- In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
- In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
- Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
- Add chicken and tomatoes; heat through.
- Serve over pasta. Top with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.06 Kcal (930 kJ) | ||
| Calories from fat | 62.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 11% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 687.43mg | 29% | |
| Potassium | 738.27mg | 16% | |
| Total Carbs | 14.65g | 5% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 24.56g | 49% | |
| Vitamin C | 30.4mg | 51% | |
| Iron | 0.3mg | 2% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.06 Kcal (285 kJ) | ||
| Calories from fat | 19.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 11% | |
|---|---|---|---|
| Cholesterol | 20.5mg | 22% | |
| Sodium | 210.7mg | 29% | |
| Potassium | 226.28mg | 16% | |
| Total Carbs | 4.49g | 5% | |
| Sugars | 2.13g | 28% | |
| Dietary Fiber | 1.45g | 19% | |
| Protein | 7.53g | 49% | |
| Vitamin C | 9.3mg | 51% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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