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!



One Response to Wok dinner: Spicy Eggplant Chicken
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    July 9, 2014 | 4:34 pm

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