Spicy Eggplant and Chicken Stir-Fry

Name: Spicy Eggplant and Chicken Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 breasts chicken breast, cubed and cooked; 2 medium eggplant, peeled and sliced; 2 medium carrots, cut into strips; 2 tbsp sesame oil; 1 tbsp minced garlic; 2 tbsp ginger, sliced; 1 tbsp sesame seeds; 1 tbsp cornstarch; 4 tbsp water; 2 tbsp oyster sauce; 2 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp date syrup; 1 tsp chili flakes; 2 stalks green onions; steamed white rice, for serving; water, for steaming

This spicy eggplant and chicken stir-fry is a lighter, home-style take on a restaurant favorite. Steamed eggplant and carrots soak up a savory soy-oyster sauce with ginger, garlic, and sesame for a quick, satisfying meal that's perfect with hot rice.

Servings---

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

chicken breast, cubed and cooked
2 breasts
eggplant, peeled and sliced
2 medium
carrots, cut into strips
2 medium
sesame oil
2 tbsp
minced garlic
1 tbsp
ginger, sliced
2 tbsp
sesame seeds
1 tbsp
cornstarch
1 tbsp
water
4 tbsp
oyster sauce
2 tbsp
soy sauce
2 tbsp
fish sauce
1 tbsp
date syrup
2 tbsp
chili flakes
1 tsp
green onions
2 stalks
steamed white rice, for serving
water, for steaming

Step-by-Step Instructions

Steam the eggplant and carrots separately until just tender. The carrots should still have a little bite, and the eggplant should be soft but not falling apart.

Heat the sesame oil in a wok or large skillet over medium heat. Add the garlic, ginger, and sesame seeds, and cook for 30 to 60 seconds until fragrant, stirring constantly so the garlic does not burn.