Chicken Stir Fry with Eggplant and Tomatoes

Ingredients

• 1 lb Chicken, cut in to chunks
• 1 tbsp cornstarch
• 3 tbsp light soy sauce
• 2 tbsp rice wine (michiu)
• 5 cloves of garlic, roughly chopped
• 2 Chinese eggplants, cut in to chunks
• 1 tbsp vinegar or lemon juice
• 1 tsp salt
• Cooking oil/fat of choice
• 1 medium tomato, cut in to wedges
• 1 tbsp oyster sauce
• 1 tbsp doubanjiang (aka chili bean paste)
• 1 tsp sugar
• 1 tbsp rice wine
• Salt, to taste

Instructions

1. 1

   In a bowl, combine chicken with cornstarch, soy...: In a bowl, combine chicken with cornstarch, soy sauce, and rice wine. Mix well and marinate for at least 15 minutes (up to overnight in the fridge).

2. 2

   Meanwhile, soak eggplant chunks in water with vinegar/lemon...: Meanwhile, soak eggplant chunks in water with vinegar/lemon juice and salt for about 15 minutes. Drain and pat dry.

3. 3

   Heat 1 tablespoon oil in a wok or...: Heat 1 tablespoon oil in a wok or pan over medium-high heat. Add garlic and stir fry for about 1 minute. Add chicken and cook until lightly browned (2–3 minutes). Remove from pan and set aside.

4. 4

   Add a little more oil if needed. Stir...: Add a little more oil if needed. Stir fry tomatoes for 2 minutes until softened. Add eggplant, doubanjiang, oyster sauce, sugar, and rice wine. Cook about 5 minutes, stirring often, until eggplants are tender.

5. 5

   Return chicken to the pan. Stir fry everything...: Return chicken to the pan. Stir fry everything together for another 2–3 minutes until chicken is cooked through.

6. 6

   Taste and adjust seasoning with salt. Serve hot...: Taste and adjust seasoning with salt. Serve hot over rice or noodles.