4 servings
Spicy Chicken and Eggplant Stir Fry
Ingredients
- 2 Tbsp soy sauce
- 2 Tbsp chicken broth
- 2 tsp rice wine vinegar
- 1 Tbsp chili paste
- 1 tsp cornstarch
- 2 Tbsp sesame oil, divided
- 1 lb. chicken breasts, boneless and skinless, cubed
- .5 yellow onion, diced
- 1 large eggplant, peeled and cubed
- 2 cloves garlic, minced
- 2 green onions, sliced
Instructions
- In a small mixing bowl, combine the soy sauce, chicken broth/stock, rice wine vinegar, chili paste, cornstarch, and 1 tbsp. sesame oil. Mix well and then set aside.
- Heat the remaining 1 Tbsp sesame oil in large saute pan over medium-high heat.
- Add the chicken and onion and cook until the chicken is well-browned and the onion is tender, about 6-8 minutes.
- Add the eggplant and cook until eggplant is mostly tender but not yet cooked through, about 3-4 minutes. Add the garlic and green onions, and cook for 1 minute, until the garlic is fragrant.
- Add the prepared soy sauce mixture to the pan, cover, and then cook 5-6 minutes, or until the eggplant is tender and sauce is thickened.
Notes
original source: CenterCutCook