Spicy Chicken and Eggplant Stir Fry

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

  1. 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.
  2. Heat the remaining 1 Tbsp sesame oil in large saute pan over medium-high heat.
  3. Add the chicken and onion and cook until the chicken is well-browned and the onion is tender, about 6-8 minutes.
  4. 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.
  5. 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