Eggplant & Chicken Stir Fry in Garlic Sauce

This dish was something I came up with when I had to use up the eggplants in my fridge. I searched for a garlicky eggplant dish, but didn't have most of the ingredients other websites required. I also wanted to add protein to the dish to make it complete... so I created my own. This dish has been inspired by the many wonderful recipes on the internet for Chinese Eggplant Stir Fry!

The eggplant is sautéed to perfections giving it a smokey flavor and crispy texture. This dish is very satisfying, both as a side or a main dish served over rice or noodles. You can easily substitute the chicken for tofu, making this dish vegan.

Ingredients:

2 cups boneless skinless chicken pieces
3 cups diced eggplants
1/2 cup chopped onion
1 cup diced bell pepper
2 tbsp crushed garlic
1 tsp grated ginger
2 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp oyster sauce
1 tsp balsamic vinegar
1 tbsp cornstarch
1 tbsp oil

Method:

-     Cut the eggplants, chicken, bell peppers and onions into bite size pieces. Make sure they are cut in uniform sizes to ensure proper cooking
-     Add eggplants into a large bowl with water, add pinch of salt and let sit with a weight for 10 minutes
-     Drain eggplants and pat dry
-     Marinate eggplants with some garlic and ginger paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp balsamic vinegar, and 2 tsp corn starch and let sit for 10 minutes
-     Marinate chicken with some garlic and ginger paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, and 2 tsp corn starch and let sit for 8-10 minutes.
-     In a non-stick pan, over medium-high heat, add ½ tbsp. oil and sauté eggplants for 8-10 minutes
-     Transfer to a plate
-     In the same pan, add ½ - 1 tbsp. oil, and sauté bell peppers and onions for 5 minutes
-     Add chicken and sauté for 5-7 minutes
-     Add chili pepper if usingand remaining garlic & ginger paste
-     Add eggplants that we sautéed previously and sauté for 3-5 minutes  -     Add sugar and all remaining sauces (light soy sauce, dark soy sauce, balsamic vinegar, oyster sauce)
-     Make a slurry of the leftover cornstarch with 1 tbsp. of water and add to pan
-     Mix well, and cook for 1-2 minutes stirring well
 -    Garnish with green onions or chives and serve hot over rice or noodles. 


I hope you enjoy this recipe! If you give it a go, please be sure to let me know by commenting down below or on my YouTube channel! 






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