Spicy chicken and eggplant stir-fry

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  • Rexford

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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

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