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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

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


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.

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