Eggplant, Portobello And Chicken Stir-Fry
Satisfy your cravings for a savory and aromatic dish with this mouth-watering Asian-inspired chicken and eggplant stir-fry. Tender chicken, flavorful eggplant, and earthy mushrooms come together in a delectable sauce that packs a punch of umami goodness. Serve this vibrant stir-fry over steamed rice for a quick and delicious meal that's sure to please your taste buds!
— Constant Cookbook
Ingredients
- 2 Tbs. water
- 2 Tbs. soy sauce
- 2 Tbs. Worcestershire sauce
- 1 tsp. tomato paste or ketchup
- 1 tsp. Asian sesame oil
- 1 tsp. sugar
- 1/4 tsp. cornstarch
- 4 Tbs. corn or peanut oil
- 1/2 lb. boneless, skinless chicken breasts or thighs, cut into bite-size cubes
- 3 Asian eggplant, about 1 lb. total, cut into bite-size cubes
- 1 Tbs. grated fresh ginger
- 1 garlic clove, minced
- 1/4 lb. portobello or cremini mushrooms, stems discarded and caps cut into bite-size pieces
- Steamed rice for serving
Instructions
- <b>Make the sauce</b>
- In a bowl, combine the water, soy sauce, Worcestershire sauce, tomato paste, sesame oil, sugar and cornstarch and stir to dissolve the sugar and cornstarch.
- <b>Stir-fry the chicken and vegetables</b>
- Warm a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the chicken and stir-fry until opaque throughout, about 2 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to high heat and add the remaining 2 Tbs. corn oil. Add the eggplant and stir-fry until golden brown, about 7 minutes. Add the ginger, garlic and mushrooms and continue to stir-fry until the mushrooms have released much of their liquid, about 3 minutes more. Return the chicken to the pan. Add the sauce to the pan and stir until it thickens slightly, 1 to 2 minutes. Serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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