PAM'S CHICKEN AND EGGPLANT STIR-FRY

 

  • Cooking Time: 11 min.
  • Servings: 3-4
  • Preparation Time: 10 min.

Ingredients

  • 1 large chicken breast
  • ½ pack of regular mushrooms
  • 4 cloves garlic
  • 1 large Japanese eggplant
  • ½ tsp salt
  • 3 ginger slices
  • ½ green chili, chopped
  • ½ cup ShaoXing rice wine
  • 1/2 tsp sesame oil
  • Sauce:
  • 1 tsp chicken stock
  • ¼ cup water
  • ½ tbsp brown sugar
  • 1 tbsp regular soy sauce
  • 3 tbsp dark soy sauce
  • ½ tbsp black bean sauce
  • 1 tsp corn starch
  • 1 tbsp mirin
  • 1 tsp Sriracha or Thai chili sauce

Directions

  • 1. Chop eggplant into 1” pieces (can partially peel), toss in ½ tsp salt and let sit
  • 2. Chop garlic, ginger, chili, set each aside
  • 3. Slice mushrooms, set aside
  • 4. Chop chicken into ½” pieces and marinate in ShaoXing rice wine and ginger pieces
  • 5. Mix sauce together well
  • 6. Heat oil and garlic in a wok
  • 7. Add chicken with wine/ginger marinade and start browning
  • 8. Immediately add half of sauce
  • 9. Add chopped chilis and sliced mushrooms, stir-fry
  • 10. Add eggplant and the rest of sauce; stir-fry
  • 11. Add more dark soy sauce to taste
  • 12. Add a little sesame oil to taste
  • 13. Total stir-fry time: no more than 11 minutes. Taste occasionally to make sure the sauce is tasty and the chicken isn’t over done!
  • Serve with white or brown rice.

Notes

This is what clears out all the frozen chicken breast from my freezer in a tasty and convenient way. I love this recipe because it's just a little bit of chopping and a quick wok-fry. You'll be done before the rice is.

This dish is great vegetarian too - firm tofu instead of chicken!

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