Entrees › Chicken Eggplant Stir-Fry

• 2 eggplants, peeled and sliced into strips
• 1 1/2 lbs chicken breast or thigh depending on personal preferences
• 2 tsp salt
• 3 tsp sugar
• 1 1/2 tsp cornstarch for marinade plus 2 tsp cornstarch for glaze/thickener (+ 2 1/2 tsp water)
• 1 1/2 tsp soy sauce
• 1/4 cup Japanese mirin wine (or dry white wine)
• 1/4 olive oil for marinade plus enough to coat the pan for the stir-fry
• 2-3 cloves garlic, minced
• 2 tsp minced ginger

Make the Marinade

1. Put the chicken in a large bowl.
2. Add the sugar, salt, soy sauce and 1 1/2 tsp cornstarch
3. Mix it all together
4. Marinate for 30 minutes

Boil the Eggplant

1. Boil a large pot of water
2. Add eggplant and let boil for 2-3 minutes.
3. Strain the eggplant or remove with a slotted spoon

Make Glaze/Thickener

1. Mix 2 tsp of cornstarch with 2 1/2 tsp of water in a small bowl

Stir-Fry Ingredients

1. Add enough olive oil to coat the bottom of the pan
2. Add the ginger and garlic and sauté for 1 minute
3. Add the chicken and cook halfway through
4. Add the eggplant and cook for 2 more minutes (or until the chicken is fully cooked)
5. Pour in the cornstarch/water mixture slowly and stir
6. Season with pepper to taste
7. Serve over rice