Chinese-Style Chicken and Eggplant

Name: Chinese-Style Chicken and Eggplant
Total time: 1500 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 3 boneless chicken breasts (about 2 pounds. Alternatively, you can use boneless chicken thighs); 4 teaspoons baking soda; 3 Japanese eggplants; 1 medium sweet onion, chopped (enough for about 1.5 cups); 1 red bell pepper, chopped (enough for about 1 cup); 4 cloves garlic, minced; Olive oil for frying (about 2 Tablespoons for the eggplant, 1 Tablespoon for the onion and bell pepper, and a Tablespoon for the chicken); 1/2 cup oyster sauce; 2 Tablespoons Hoisin sauce; 2 teaspoons soy sauce; 1 Tablespoon Chinese rice wine; 1-2 Tablespoons warm water; 1 teaspoon sesame oil; ~1/3 cup chopped green onion, and cooked rice, for serving

Chris Gan @ChrissyAlpha

I’m a big fan of delicious dinners that come together relatively quickly. This is especially true after the holidays, when all the complicated and frenzied cooking and baking are finally done! This recipe is a winner because it’s fast but super flavorful. Don’t skip the baking soda step! It makes the chicken moist and velvety while cooking 😋
This recipe is modified from eatthebite.com
#Stirfry #Weeknight #Asian

Chris Gan @ChrissyAlpha

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Ingredients

~25 minutes

4 to 6 servings

3boneless chicken breasts (about 2 pounds. Alternatively, you can use boneless chicken thighs)
4 teaspoonsbaking soda
3Japanese eggplants
1medium sweet onion, chopped (enough for about 1.5 cups)
1red bell pepper, chopped (enough for about 1 cup)
4 clovesgarlic, minced
Olive oil for frying (about 2 Tablespoons for the eggplant, 1 Tablespoon for the onion and bell pepper, and a Tablespoon for the chicken)
Sauce
1/2 cupoyster sauce
2 TablespoonsHoisin sauce
2 teaspoonssoy sauce
1 TablespoonChinese rice wine
1-2 Tablespoonswarm water
1 teaspoonsesame oil
~1/3 cup chopped green onion, and cooked rice, for serving

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Steps

~25 minutes

1

Trim any gristle or excess fat off of the chicken, then cut into small bite-sized pieces.
Toss the chicken pieces with the baking soda. Ensure all the pieces are coated, then set aside for 20 minutes at room temperature.
2

Whisk all of the sauce ingredients together in a bowl until they are smooth.
3

Chop the onion and red bell pepper, then slice the Japanese eggplants. The eggplant slices should be about 1/2 inch thick.
4

Rinse the chicken well to remove the baking soda. Transfer the chicken to a dish lined with paper towels. Pat the chicken as dry as possible.
5

Heat 2 Tablespoons olive oil in a large pan. Sauté the eggplant slices for about 3 minutes, stirring frequently. Cover the pot and let steam for about 5 minutes until the eggplant is tender and slightly browned.
6

While the eggplant is cooking, sauté the chicken in a separate pan. Fry the chicken in batches over medium heat so that the chicken cooks through completely and browns.
Transfer the chicken to the pot with the eggplant.
7

Sauté the onions and bell pepper over medium-low heat in olive oil until crisp-tender.
Add the garlic and sauté for 1 or 2 minutes longer.
8

Transfer the onion/bell pepper mixture to the chicken/eggplant mixture. Then, pour the sauce over everything. Mix well and allow to simmer briefly (up to 2 minutes, stirring frequently) until the sauce is slightly thickened and coats everything evenly.
9

Serve over rice, sprinkled with green onion, if desired.
If you like things a little spicier, add some Chile-garlic sauce or some Sriracha. 🌶️