Eggplant Chicken
 in Garlic Sauce Recipe

Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.

Makes 2 servings

Ingredients:

1 lb    eggplant, cut into 1½-inch chunks

• kosher salt, for sprinkling

1 lb    skinless boneless chicken breasts, cut into bite-sized pieces

3 Tbsp    cornstarch, for dredging

3 Tbsp    chopped garlic

¼ tsp    chili pepper flakes

⅓ cup    shredded carrots

• canola or vegetable oil,
for frying

Dark Sauce:

⅓ cup    low-sodium soy sauce

2 Tbsp    sugar

1 tsp    toasted sesame oil

1 tsp    ground black pepper

1 tsp    cornstarch

Instructions:

1. Sprinkle eggplant chunks with salt; allow to rest for 20-30 minutes (this process will prevent eggplant from soaking up too much oil during frying). Rinse salt from eggplant and drain well.
2. Meanwhile, prepare the sauce: In a small bowl, whisk together soy sauce, sugar, sesame oil, black pepper, and cornstarch. Set aside.
3. Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.
4. Heat 3-inches oil in a wok or 1-inch oil in a sauté pan over medium heat. Add chicken to hot oil and pan-fry until golden, 2-3 minutes per side. Remove from oil and set aside.
5. Add the eggplant to the same pan and fry until light golden, 2-3 minutes. Remove from oil and set aside. Discard oil, leaving about 1 tablespoon in the wok or pan.
6. Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for 2 minutes, coating all the ingredients well with the sauce.

   Recipes from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek

   Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications