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Chinese-Style Chicken and Eggplant

Name: How to cook Chinese-Style Chicken and Eggplant - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Chris Gan

Chinese-Style Chicken and Eggplant

I’m a big fan of delicious dinners that come together relatively quickly. This is especially true after the holidays, when all the complicated and frenzied cooking and baking are finally done! This recipe is a winner because it’s fast but super flavorful. Don’t skip the baking soda step! It makes the chicken moist and velvety while cooking 😋 This recipe is modified from eatthebite.com #Stirfry #Weeknight #Asian

Ingredient

Food ration :

4 to 6 servings

Cooking time :

~25 minutes

boneless chicken breasts (about 2 pounds. Alternatively, you can use boneless chicken thighs)

4 teaspoons

baking soda

Japanese eggplants

medium sweet onion, chopped (enough for about 1.5 cups)

red bell pepper, chopped (enough for about 1 cup)

4 cloves

garlic, minced

1/2 cup

oyster sauce

2 Tablespoons

Hoisin sauce

2 teaspoons

soy sauce

1 Tablespoon

Chinese rice wine

1-2 Tablespoons

warm water

1 teaspoon

sesame oil

Cooking instructions

* Step 1

Trim any gristle or excess fat off of the chicken, then cut into small bite-sized pieces. Toss the chicken pieces with the baking soda. Ensure all the pieces are coated, then set aside for 20 minutes at room temperature.

* Step 2

Whisk all of the sauce ingredients together in a bowl until they are smooth.

* Step 3

Chop the onion and red bell pepper, then slice the Japanese eggplants. The eggplant slices should be about 1/2 inch thick.

* Step 4

Rinse the chicken well to remove the baking soda. Transfer the chicken to a dish lined with paper towels. Pat the chicken as dry as possible.

* Step 5

Heat 2 Tablespoons olive oil in a large pan. Sauté the eggplant slices for about 3 minutes, stirring frequently. Cover the pot and let steam for about 5 minutes until the eggplant is tender and slightly browned.

* Step 6

While the eggplant is cooking, sauté the chicken in a separate pan. Fry the chicken in batches over medium heat so that the chicken cooks through completely and browns. Transfer the chicken to the pot with the eggplant.

* Step 7

Sauté the onions and bell pepper over medium-low heat in olive oil until crisp-tender. Add the garlic and sauté for 1 or 2 minutes longer.

* Step 8

Transfer the onion/bell pepper mixture to the chicken/eggplant mixture. Then, pour the sauce over everything. Mix well and allow to simmer briefly (up to 2 minutes, stirring frequently) until the sauce is slightly thickened and coats everything evenly.