Recipe: Yummy Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe)

Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe). Stir-fry cubed chicken breast with mushrooms, spinach, eggplant, and soy sauce for a quick and easy main dish. If you like eggplant, this Stir Fry Eggplant with Chicken recipe is a must try. Stir Fry Eggplant with Chicken is so easy and simple to make.

Stir in cornstarch paste a little at a time until desired consistency. All Reviews for Spicy Chicken and Eggplant Stir-Fry. Spicy Chicken and Eggplant Stir-Fry. this link is to an external site that may or may not meet accessibility guidelines. Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) highly diverse and own mind flavor that unique. Some types of Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) recipes are also sufficient simple to process and dont pick up lengthy. Although not everybody likes Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) food, now few people are got attached and like the various Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) foods on hand. This can be visible of the number of restaurants that supply Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) as one of the serving. You can have Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe)

1. You need 2 tablespoons of sesame oil (no canola oil is used as no deep frying in this recipe).
2. It's 1 tablespoon of minced garlic (about 6 large cloves).
3. Prepare 2 tablespoons of sliced ginger.
4. Prepare 1 tablespoon of sesame seeds.
5. Prepare 1 tablespoon of cornstarch, mixed with 2 tablespoons water.
6. It's 2 tablespoons of oyster sauce.
7. Prepare 2 tablespoons of soy sauce.
8. It's 1 tablespoon of fish sauce (instead of vinegar).
9. It's 2 tablespoons of date syrup (instead of the sugar and to induce some dark color as no bean sauce is used in this recipe).
10. It's 2 tablespoons of water.
11. Prepare of Chicken breasts cut into cubes and cooked separately in a pan with 1 tablespoon canola oil, salt and pepper.
12. Prepare of Skinned Eggplant sliced as desired.
13. It's of Carrots cut into stripes.
14. Prepare of Green onions.
15. You need of Steamed white rice.
16. Prepare of Chili flakes (no chili paste or spicy sauce to make it edible for children but these can be added as desired).
17. Prepare of Water to steam the eggplants and carrots (steaming is used to eliminate using a lot of oil in the recipe and to reduce time for sautéing eggplants and carrots in oil).

Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Stir the chicken back into the pan, and add the fish and soy sauce mixture. August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce.

Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) instructions

1. Steam the eggplants and the carrots separately.
2. In a wok or large pan add the 2 tablespoons sesame oil, the garlic, the ginger and the sesame seeds.. Oh the fragrance!!😋😋.
3. Sauté the steamed carrots first for about 1 minute then add steamed eggplants and drizzle some sesame oil on top. Carefully mix for about 5 minutes. Note that since steaming has been used, it reduces a lot the cooking time of the vegetables at this phase. Basically we are just coating them with flavor. You can vary the amount of time for steaming and make it less steaming but more sautéing time with oil or the opposite like what I did. I chose the latter to give it a healthier twist..
4. Now add the already chicken cubes on top of step 3..
5. Prepare the sauce by mixing the cornstarch with the water, adding the soy sauce, oyster sauce, fish sauce, chili flakes, and the date syrup. If you need to use more water you can add the amount of water remaining or less of it as desired..
6. Pour the sauce prepared in step 5 to step 4 and wait until it reduces.
7. Slice green onions to garnish and serve with white steamed rice. Bon appetit!👌.

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