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We hope you got insight from reading it, now let’s go back to stir-fried eggplant with chicken (a twist on p.f. chang’s stir-fried spicy eggplant recipe) recipe. To make stir-fried eggplant with chicken (a twist on p.f. chang’s stir-fried spicy eggplant recipe) you need 17 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe):

1. Get 2 tablespoons sesame oil (no canola oil is used as no deep frying in this recipe)
2. Take 1 tablespoon minced garlic (about 6 large cloves)
3. You need 2 tablespoons sliced ginger
4. Take 1 tablespoon sesame seeds
5. Provide 1 tablespoon cornstarch, mixed with 2 tablespoons water
6. You need 2 tablespoons oyster sauce
7. Use 2 tablespoons soy sauce
8. Provide 1 tablespoon fish sauce (instead of vinegar)
9. Use 2 tablespoons date syrup (instead of the sugar and to induce some dark color as no bean sauce is used in this recipe)
10. You need 2 tablespoons water
11. Provide Chicken breasts cut into cubes and cooked separately in a pan with 1 tablespoon canola oil, salt and pepper
12. Provide Skinned Eggplant sliced as desired
13. Use Carrots cut into stripes
14. Prepare Green onions
15. Use Steamed white rice
16. Use Chili flakes (no chili paste or spicy sauce to make it edible for children but these can be added as desired)
17. You need Water to steam the eggplants and carrots (steaming is used to eliminate using a lot of oil in the recipe and to reduce time for sautéing eggplants and carrots in oil)

Steps to make Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe):

1. Steam the eggplants and the carrots separately
2. In a wok or large pan add the 2 tablespoons sesame oil, the garlic, the ginger and the sesame seeds.. Oh the fragrance!!😋😋
3. Sauté the steamed carrots first for about 1 minute then add steamed eggplants and drizzle some sesame oil on top. Carefully mix for about 5 minutes. Note that since steaming has been used, it reduces a lot the cooking time of the vegetables at this phase. Basically we are just coating them with flavor. You can vary the amount of time for steaming and make it less steaming but more sautéing time with oil or the opposite like what I did. I chose the latter to give it a healthier twist.
4. Now add the already chicken cubes on top of step 3.
5. Prepare the sauce by mixing the cornstarch with the water, adding the soy sauce, oyster sauce, fish sauce, chili flakes, and the date syrup. If you need to use more water you can add the amount of water remaining or less of it as desired.
6. Pour the sauce prepared in step 5 to step 4 and wait until it reduces
7. Slice green onions to garnish and serve with white steamed rice. Bon appetit!👌

Chinese eggplant, sweet chili soy glaze, green onion, garlic. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at home. If using eggplants with thick skin, like the regular large variety you find at your average grocery store, you can peel all or part of the skin off.

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