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Recipe Name: Spicy Chicken and Eggplant Difficulty: Easy
Source: Serving Size:
Ethnicity: Chinese Comments:
Base: Chicken Cooking method is different from original recipe 
Course: Entree
Preparation Time: 15-30 Minutes

2 Tablespoon(s) soy sauce
2 Tablespoon(s) chicken broth or water
2 Teaspoon(s) rice vinegar
1 Tablespoon(s) chili paste (or Doubanjiang Chile Bean Paste)
1 Teaspoon(s) corn starch
2 Tablespoon(s) sesame oil (divided)
1 Pound(s) chicken breasts boneless cubed
1/2 Each(s) yellow onion diced or 1/2 cup scallion white part
1 Each(s) large eggplant peeled and cubed
2 Each(s) cloves garlic minced
2 Each(s) scallion green part 1/2 inch pieces
1 Each(s) brown rice optional side
1 Each(s) avacado oil as needed for stir frying
2 Tablespoon(s) sesame seeds
These directions have been modified from the original recipe.

1. In a small mixing bowl, combine the soy sauce, chicken broth/stock or water, rice wine vinegar, chili paste, cornstarch, and 1 tbsp. sesame oil. Mix well and then set aside.

2. Peel the eggplant unless using the skinny thin skinned asian eggplant. I slice about 1 inch thick slices and then cut skin off those. Then I make one cut straight a cross the slice of eggplant and then make cuts across the two halves with the knife at 45 degree angle and 90 degree angle alternately to create wedges that are about 1" x 1". The wedges are the best for stir frying. Think 1" cubes cut diagonally in half.

3. Heat the remaining 1 tbsp. sesame oil along with 1 tbsp avacado oil in a wok over medium high heat. Get wok hot before adding oil.

4. Add the eggplant pieces to the wok and throw in the garlic.

5. Stir fry like mad. Don't let the eggplant burn. When the oil is soaked up and more avocado oil to prevent burning. As the eggplant soaks up oil and cooks it will get more translucent on the surface. Add more oil as needed. Do this about for about 5 minutes until all the eggplant appears to be softening, but not mushy.

6. Remove the eggplant and set aside.

7. Put another tablespoon or two of avocado oil in the wok and throw in the chicken.

8. Again stir fry constantly so the chicken will not burn for 5 minutes. You can lower heat slightly but still keep it in the medium high range.

9. Add the sliced scallion white parts or onions. Keep stir frying. When the scallions/onions are translucent (about 3 minutes).

10. Turn the heat to medium or slightly below.

11. Put eggplant back in the wok. Mix in the sauce set aside earlier. Add the scallion greens (1/2" pieces).

12. Add optional sesame seeds and stir everything up for a couple minutes over medium heat to warm it all up.

13. Server over rice.

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