Chilli Chicken Aubergine

 

Chilli Chicken Aubergine


Servings | 2

Full Choice 3pts per serving

No Count: ½ pt for the whole thing if you use the sugar

 

2 medium skinless chicken breast, uncooked
1 aubergine
1 medium onion(s)
4 clove garlic
1 fresh green or red chilli(s)
1 can Sainsbury's Chopped Tomatoes in Tomato Juice
2 spray Fry Light Sunflower Oil Spray
1 teaspoon white sugar
1 teaspoon Keddies Saucemaster Light Soya Sauce

1) Chop the onions, garlic and chillies in a food processor. Alternatively, roughly chop by hand.
2) Cut the aubergine in half lengthways, then slice a quarter of an inch thick.
3) Slice the chicken into strips.
4) In a wok or frying pan (preferably non0stick), fry the onion mixture with some oil. When just turning brown, add the chicken. A little water can be added to prevent sticking.
5) When the chicken is nearly cook, add the tin of tomotoes, soya sauce and sugar. Mix thoroughly. Add the aubergines.
6) Cover and leave to cook. The aubergines are cooked when they become slightly translucent. Taste, and add more soya sauce if needed

Remove the seeds from the chillies if you don't want it that spicy. Alternatively, only add half a chillie. Serve with boiled rice.