Pam's Chicken and Eggplant Stir-Fry


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Serves 3-4 | Prep Time 10 min. | Cook Time 11 min.

Why I Love This Recipe

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!


Ingredients You'll Need

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.


Questions, Comments & Reviews



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