Spicy Eggplant and Ground Chicken

This is one of many Chinese vegetable recipes using shrimp or ground beef together for a simple main dish. I like to prepare this dish with chicken instead of beef or, for vegetarians, tofu can be substituted for the meat. This recipe is very attractive and delicious as is or can be accompanied with hot cooked rice or on top of noodles – either egg or rice noodles.

Ingredients:
1 medium eggplant, diced
1 chicken breast, diced
1Tbsp soy sauce
1tbsp cornstarch
1 tbsp cooking wine
2 cloves garlic, minced
1 tbs fresh ginger, minced
1/2 cup chopped red onions
1 tbs peanut oil
Sauce:
1/2 cup chicken stock
1 tsp chili sauce
1 tsp sugar
1/4 tsp salt
1 tbs soy sauce
1 tbs oyster sauce
1/4 tsp black pepper
1 tsp sesame oil
1 tbs cooking wine
Cornstarch:
1 tbs cornstarch
4 tbs water

Garnish with chopped green onions and sweet basil

Directions:
In a small bowl, combine the sauce ingredients and mix well.

In another small bowl, combine the thickening ingredients and mix well.

In a small bowl marinate chicken with soy sauce, cornstarch and wine for 30 minutes.

In a large sauté pan, add oil until hot. Sauté ginger and red onions until softened.

Stir in garlic and cook for a few seconds (do not let garlic burn). Add chicken and cook until chicken is cooked through (about 4 minutes).

Stir in eggplant and sauce. Bring to boil.

Cover and simmer for 15 minutes. Uncover and add the thickening. Continue to cook until the sauce has thickened.

 Sprinkle with green onions and basil. Serve.