Wok dinner: Spicy Eggplant Chicken

What do chicken thighs and eggplant conjure up for me? Spicy brown bean sauce! So that’s what I made…

Because this dish can look a bit brown and the texture of eggplant is soft, I added red bell pepper and shallots for some contrast. So, that’s my thought process when I’m deciding what to cook!

Starting with the same 4 seasonings to marinade chicken (TSPC: San-J tamari, sherry, white pepper, cornstarch) and to make sauce, I then added Koon Chun’s delish brown bean sauce, chili garlic sauce and chili oil to the sauce.

The same stir fry process: fry eggplant, pepper & shallots & scallion in hot oil with bashed whole garlic and shredded ginger. Then add sauce to cook down, plate. Clean out wok with sink brush & hot water, 5 second swish.

Next, stir fry chicken till just done (test by slicing through with spatula for pink), add little sauce to just cover, add to eggplant, DONE!

Enjoy!

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One Response to Wok dinner: Spicy Eggplant Chicken
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