Spicy Chicken & Eggplant Stir-Fry

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    Barbara Rexford

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    Barbara Rexford

Spicy Chicken & Eggplant Stir-Fry

I just tried this recipe since I had chicken left over from a baked chicken I made this week. So it can be used with pre-cooked chicken. It has a very delightful taste.

1 cup rice, cook according to directions

3 tbsp olive oil

2 tbsp sesame oil

2 lb eggplant, cut in 1 inch cubes

1 lb chicken, boned cut into 1 inch cubes

1 tbsp chopped garlic

1 tbsp chopped fresh ginger

˝ tsp crushed red pepper flakes

1 bunch green onions, sliced white and green parts separated cup teriyaki or tamari sauce

Cook rice separately. While it is cooking, heat a large skillet over high heat, lower to medium. Add oils, eggplant and chicken and cook, stirring often until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, pepper and white onion parts, stirring often until onions are tender about 3 minutes. Add sauce and cook, scraping the bottom to loosen any brown bits and stirring often, until the vegetables are thoroughly cooked, about 1 minute. Stir in the green onion tops. Serve over hot rice.

— Barbara Rexford

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