Chicken Eggplant

Chicken eggplant 

ingredients:

1 pound eggplant, peeled, cut into 1-inch pieces 

1 TBS  cornstarch, mixed with

2 TBS water, to make a paste (set as) 

I fried up these eggplant with a little oil..I just add some oil to a pan and throw in the eggplant .. 

Sauce:

2 TBS oyster sauce 

2  TBs lite soy sauce (don't use the dark..it's really SALTY) 

1 C water

1 TBS rice wine vinegar

1 TBS granulated sugar

1 tsp black bean garlic sauce 

1 tsp sesame oil

1/2 tsp cracked black pepper 

1/2 tsp garlic powder 

4 stalk of sliced green onion (white and green part) 

1/2 small onion --chopped 

4 cloves of garlic--minced 

2 Carrots-- peeled and cut into little pieces 

1 TBS minced ginger 

1 pound chicken breast--I minced my own from 2 huge piece of chicken breast--- you can use ground chicken 

DIRECTION: 

In a little bowl combine all the sauce ingredients to make your sauce--mixing well and set aside. 

In a wok, add a little oil and fry the eggplant for about 4 minutes.. Remove eggplant and drain on paper towels. You shouldn't have a lot of oils since we just stir fry them. You can deep fry them if you prefer.. It would make it more crunchy. 

Meanwhile add a little more oil into your wok and start to  stir-fry garlic, onion, ginger and minced chicken. Next add your carrots and fried eggplant.. Cook for about 5 minutes then add your sauce. Reduce heat to medium low. Cook for a couple of minutes then add your 1 cup of water. Then to thicken the sauce you add in the cornstarch/water paste. 

Garnish with sliced green onion. 

Serve immediately with white rice 

My husband and I love it spicy so we add about 2 tsp of chili sauce. 

Enjoy!!!