Spicy Chicken and Eggplant

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  • Rexford

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Spicy Chicken and Eggplant

1 cup rice

3 Tbsp olive oil

2 Tbsp sesame oil

2 lb Japanese eggplant, cut in 1-inch cubes

1 lb chicken breast cut in 1-inch pieces

1 Tbsp chopped garlic

1 Tbsp chopped fresh ginger

1/2 tsp crushed red pepper

1 bunch green onions, sliced with green tops separated from white bottoms

1/3 cup teriyaki sauce

Cook rice according to package directions. While it is cooking, heat a large wok or large skillet over high heat. Add olive oil, sesame oil, eggplant and chicken to pan and cook, stirring often until evenly cooked and lightly brown, about five minutes. Reduce heat to medium. Add garlic, ginger, red pepper and white of the onion. Stir often till onion is tender,about 3 minutes. Add teriyaki sauce and cook, scraping the bottom to loosen any browned bits stirring often about one minute. Stir in green onion and serve.

Barbara Rexford

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