Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe). This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and Add eggplant and mix well. Stir in cornstarch paste a little at a time until desired consistency. Stir-fry cubed chicken breast with mushrooms, spinach, eggplant, and soy sauce for a quick and easy main dish.

Stir in cornstarch paste a little at a time until. Keywords: Szechuan eggplant, stir fry eggplant, Chinese eggplant, stir fried eggplant, Chinese eggplant with garlic sauce. I've looked at several recipes for spicy eggplant, your recipe caught my eye because of how differently you handled coating it with cornstarch and cooking it on a flat pan. You can have Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe)

You need 2 tablespoons of sesame oil (no canola oil is used as no deep frying in this recipe).
You need 1 tablespoon of minced garlic (about 6 large cloves).
You need 2 tablespoons of sliced ginger.
It's 1 tablespoon of sesame seeds.
It's 1 tablespoon of cornstarch, mixed with 2 tablespoons water.
It's 2 tablespoons of oyster sauce.
You need 2 tablespoons of soy sauce.
You need 1 tablespoon of fish sauce (instead of vinegar).
Prepare 2 tablespoons of date syrup (instead of the sugar and to induce some dark color as no bean sauce is used in this recipe).
It's 2 tablespoons of water.
It's of Chicken breasts cut into cubes and cooked separately in a pan with 1 tablespoon canola oil, salt and pepper.
It's of Skinned Eggplant sliced as desired.
You need of Carrots cut into stripes.
Prepare of Green onions.
Prepare of Steamed white rice.
Prepare of Chili flakes (no chili paste or spicy sauce to make it edible for children but these can be added as desired).
It's of 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).

Stir the chicken back into the pan, and add the fish and soy sauce mixture. Uncover, and stir in the basil. Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned.

Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) step by step

Steam the eggplants and the carrots separately.
In a wok or large pan add the 2 tablespoons sesame oil, the garlic, the ginger and the sesame seeds.. Oh the fragrance!!😋😋.
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..
Now add the already chicken cubes on top of step 3..
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..
Pour the sauce prepared in step 5 to step 4 and wait until it reduces.
Slice green onions to garnish and serve with white steamed rice. Bon appetit!👌.

Remove eggplant and drain on paper towels. Meanwhile remove all but ½ tspn of oil from wok. Add eggplant and simmer for another. Japanese Eggplant with Chicken and Thai basil stir-fry wakes up This Japanese Eggplant with Chicken and Thai basil stir-fry involves so many of my favorite things to eat We call for Japanese eggplant in the recipe. Japanese eggplant is lighter in color, has thinner skin than Chinese eggplant.