Chicken Eggplant Stir-Fry
Serves 4
Ingredients
- 2 eggplants, peeled & sliced into strips
- 1½ lbs chicken breast or thigh
- 2 tsp salt
- 3 tsp sugar
- 1½ tsp cornstarch for marinade
- 1½ tsp soy sauce
- ¼ cup Japanese mirin (or dry white wine)
- ¼ olive oil for marinade + enough to coat the pan
- 2-3 cloves garlic, minced
- 2 tsp minced ginger
For Glaze
- 2 tsp cornstarch
- 2½ tsp water
How-to
Make the Marinade
- Put the chicken in a large bowl.
- Add the sugar, salt, soy sauce and 1½ tsp cornstarch
- Mix it all together
- Marinate for 30 minutes
Boil the Eggplant
- Boil a large pot of water
- Add eggplant and let boil for 2-3 minutes.
- Strain the eggplant or remove with a slotted spoon
Make Glaze/Thickener
- Mix 2 tsp of cornstarch with 2½ tsp of water in a small bowl
Stir-Fry Ingredients
- Add enough olive oil to coat the bottom of the pan
- Add the ginger and garlic and sauté for 1 minute
- Add the chicken and cook halfway through
- Add the eggplant and cook for 2 more minutes (or until the chicken is fully cooked)
- Pour in the cornstarch/water mixture slowly and stir
- Season with pepper to taste
- Serve over rice