Saturday, October 1, 2011

Stir-Fried Chicken with Eggplant

After my last kind-of fiasco with the purple eggplant (which ended up not getting eaten because honestly, we're just not that into the purple globular fruit), I was super annoyed to find yet another globular eggplant in my last CSA box.  This time, it was a white one and I had tried to pawn it off on one of my awesome officemates who both emphatically told me that I needed to keep the white one and cook it because it's just like the long skinny Asian ones (which are also purple).  Lucky I listened to them because this dish turned out to be pretty freakin' fantastic (obviously, in my humble opinion).

Just in case you don't have any of the white globular fruit, you can also use the long skinny Asian ones (which are also purple).  Enjoy!

What you'll need:
-  0.5 - 1lb chicken thighs, trimmed of fat and cut into bite-sized pieces

-  1 tbsp Chinese Five Spice

-  1 tbsp Red Boat Fish Sauce

-  1 tbsp coconut aminos

-  1 tbsp sesame seed oil

-  1 tbsp ground white pepper

-  1 tsp sea salt

-  1 white eggplant (cut into about 2in wedges)

-  Half red onion, chopped


-  2 tbsp garlic, chopped

1.  Mix chicken, coconut aminos, fish sauce, sesame seed oil, Chinese five-spice, white pepper, and salt together.  Let marinate for at least half an hour.

2.  In skillet, add some avocado oil (I added about 5 tbsp) over high heat.  Once skillet is hot enough, add chicken and sear.

3.  Set cooked chicken aside in bowl.

4.  In same skillet over medium-high heat, add some more avocado oil (about 3 tbsp).  Once oil is heated, add onions and saute until just fragrant.

5.  Add garlic to onions and saute until garlic starts to turn golden brown.

6.  Add eggplant and saute until everything is mixed thoroughly.  Add about 1/4 cup water (or broth), cover and let steam for a couple minutes (or until eggplant is softened).

7.  Add chicken to eggplant and saute thoroughly.

8.  Serve and enjoy!

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