This is a flavorful and relatively quick way to cook eggplant and chicken. If you don’t have a wok you can use a cast iron, just adjust the cooking time/approach. Adapted from The Woks of Life.

Ingredients

• 1.5 lb chicken breast, thinly sliced
• Vegetable oil
• 3 t cornstarch
• 2 lb Japanese eggplant, cut on an angle into 1.5″ wedges
• 4–6 garlic cloves, minced
• 1–2 red peppers, cut into bite-sized chunks
• 4 scallions, white and green parts separated, white parts thinly sliced, green parts sliced on a bias
• Large bunch Thai basil leaves, stems removed
• 4 T Shaoxing wine
• 4 T fish sauce
• 2 t sugar
• 6 T low sodium soy sauce
• 2 t sesame oil
• 1 T oyster sauce
• 3/4 c chicken stock, hot
• 1-2 thai chillies, minced (seeds removed if you want less heat)

Instructions

1. Combine chicken with 1 T vegetable oil, 2 T soy sauce, and 3 T cornstarch. Mix until well incorporated then set aside.
2. Heat a wok over medium-high heat and coat with 3 T oil.
3. Spread eggplant evenly in wok and sear, covered, for 2 minutes.
4. Remove cover, flip eggplant pieces, and pour 1 T oil around perimeter.
5. Cover wok, reduce heat to medium-low, and cook for 2 more minutes until eggplant is just tender.
6. Raise heat to high and cook until eggplant is golden brown, about 2 minutes. Transfer to a paper towel lined plate.
7. Add 3 T oil to wok and heat until just smoking.
8. Add marinated chicken, spread around wok, and sear for 30–60 seconds per side.
9. Remove chicken from wok and set aside.
10. With wok over high heat, add garlic, white parts of scallions, Thai basil, and minced chillies. Stir-fry for 30 seconds.
11. Add eggplant, chicken, red pepper, and Shaoxing wine, then stir to combine.
12. Add fish sauce, sugar, 4 T soy sauce, sesame oil, and oyster sauce. Stir until combined, about 1 minute.
13. Add green parts of the scallions, then pour the chicken stock around perimeter of wok to deglaze.
14. Stir-fry until well combined and most of the liquid has been absorbed.
15. Serve with rice.