Spicy Chicken and Eggplant Stir Fry
Make this flavorful, healthy, and delicious Spicy Chicken And Eggplant Stir Fry dinner in just 25 minutes!
Ingredients
- 2 tbsp soy sauce
- 2 tbsp chicken broth or stock
- 2 tsp rice wine vinegar
- 1 tbsp chili paste
- 1 tsp cornstarch
- 2 tbsp sesame oil divided
- 1 pound boneless skinless chicken breasts cubed
- 1/2 yellow onion diced
- 1 large eggplant peeled and cubed
- 2 cloves garlic minced
- 2 green onions diced
- Cooked brown rice optional side
Instructions
- In a small mixing bowl, combine the soy sauce, chicken broth/stock, rice wine vinegar, chili paste, cornstarch, and 1 tbsp of sesame oil. Mix well and then set aside.
- Heat the remaining 1 tbsp sesame oil in a large saute pan over medium-high heat.
- Add the chicken and onion and cook until the chicken is well-browned and the onion is tender, about 6-8 minutes.
- Add the eggplant and cook until eggplant is mostly tender but not yet cooked through, about 3-4 minutes. Add the garlic and green onions, and cook for 1 minute, until the garlic is fragrant.
- Add the prepared soy sauce mixture to the pan, cover, and cook for 5-6 minutes, or until the eggplant is tender and the sauce is thickened.