Spicy Chicken and Eggplant Stir-Fry

By grammadot

Ingredients

• Check 1 cup jasmine rice
• Check 3 tablespoons canola oil
• Check 2 tablespoons toasted sesame oil
• Check 2 pounds Japanese 
eggplant, cut into 
1-in. cubes
• Check 1 pound chicken breast tenders, cut into 
1-in. pieces
• Check 1 tablespoon chopped 
garlic
• Check 1 tablespoon chopped 
fresh ginger
• Check 1/2 teaspoon crushed red pepper
• Check 1 bunch scallions, 
sliced, white and green parts separated
• Check 1/3 cup teriyaki sauce

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Cook the rice according to the 
package directions.

Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked, about 1 minute. Stir in the scallion greens.

Serve hot over the cooked rice.

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