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

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The ingredients needed to make Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe):

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

This quick and easy stir-fried chicken dish with Thai eggplant and red chili paste is one the most popular dishes at the restaurant. We use the meat from a nice big chicken leg, but you can use the same recipe to make it with chicken breast, pork, or even beef. Serve with a nice helping of delicious. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce.

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

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!👌

Serve with a nice helping of delicious. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Like recipes that are veggie centric and use the meat as a Flavoring and not the main idea. Added a few sliced scallions and a thinly sliced red pepper as we had those on. Spicy Stir-Fried Eggplant, Tofu and Water Spinach (Ong Choy).

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