Spicy chicken and eggplant stir-fry
Here is a recipe I just tried, but I took my artistic privilege and though I gave you the recipe as it was presented, I made a few changes for me. I used cooked turkey in place
of the chicken, regular brown rice in place of the jasmine rice, and tamari sauce instead of the teriyaki sauce. So you see you have a choice.
1 cup jasmine rice
3 Tbsp olive oil
2 Tbsp sesame oil
2 lb eggplant, cut into 1-inch cubes
1 lb chicken, cut into 1-inch pieces
1 Tbsp chopped garlic
1 Tbsp chopped fresh ginger
1/2 tsp crushed red pepper
1 bunch green onion, sliced, white and green parts separated
1/3 cup teriyaki sauce
Cook rice according to the package directions.
Heat a large wok or cast iron pan over high. Add oils, eggplant and chicken and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add garlic, ginger, red pepper, and whites of green onion. Cook stirring often until onions are tender, about 3 minutes. Add teriyaki sauce and cook, scraping the bottom to loosen and browned bits. And stir often, until vegetables are thoroughly cooked, about 1 minute. Stir in onion greens. Serve over cooked rice.
— Barbara Rexford