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

  1. Put the chicken in a large bowl.
  2. Add the sugar, salt, soy sauce and 1½ tsp cornstarch
  3. Mix it all together
  4. Marinate for 30 minutes

Boil the Eggplant

  1. Boil a large pot of water
  2. Add eggplant and let boil for 2-3 minutes.
  3. Strain the eggplant or remove with a slotted spoon

Make Glaze/Thickener

  1. Mix 2 tsp of cornstarch with 2½ tsp of water in a small bowl

Stir-Fry Ingredients

  1. Add enough olive oil to coat the bottom of the pan
  2. Add the ginger and garlic and sauté for 1 minute
  3. Add the chicken and cook halfway through
  4. Add the eggplant and cook for 2 more minutes (or until the chicken is fully cooked)
  5. Pour in the cornstarch/water mixture slowly and stir
  6. Season with pepper to taste
  7. Serve over rice