Chicken and Eggplant Stir Fry

I love a good Chinese takeout. It's one of my go-tos for those lazy "I really can't be bothered" days that we all have, no matter how much I tote that we should all cook, always. Everyone deserves a night off.

But there are some nights when I crave Chinese but not the resulting food coma that makes me lazier than I already started. And faster than the delivery man can ring my doorbell I've whipped up a less-greasy and cheaper alternative that I don't feel bad about eating the leftover at midnight. 

Inspired by The Woks of Life

  • 1 large eggplant, chopped into 1.5 inch pieces
  • Salt
  • 1 T toasted sesame oil
  • 4 chicken thighs, chopped into 1.5 inch pieces
  • 1 T toasted sesame oil
  • 1 T soy sauce
  • 1 bunch scallions, chopped into 1.5 inch lengths (white and green ends separated)
  • 1 bunch basil, leaves separated
  • 1/2 T toasted sesame oil
  • 3 cloves garlic, sliced
  • 1 T rice vinegar
  • 2 t fish sauce
  • 1/2 t sugar
  • 1 T soy sauce
  • 1/2 t sesame oil
  • 1/2 T corn starch
  • Sesame seeds for serving

Put the chopped eggplant in a colander and sprinkle with salt. Let sit for 30 minutes.

Mix together rice vinegar, fish sauce, sugar, 1 T soy sauce, sesame oil and corn starch in a small bowl until the starch has dissolved and the mixture is smooth. Set aside.

Heat first T of sesame oil in a wok until very hot. Add the eggplant and cook until soft, about 10 minutes.

Remove eggplant to a separate bowl. Add the next T of sesame oil and add the chicken and 1 T soy sauce. Toss over high heat until the chicken is cooked through, about 5 minutes. Add to the bowl with the eggplant.

Add the last 1/2 T sesame oil and the white parts of the spring onion. Stir fry until they begin to soften. Add the basil leaves and garlic and stir fry for 30 seconds, the, add back in the eggplant and chicken. Pour over the pre-mixed sauce and cook until the sauce begins to thicken and everything is nicely coated. Add the green tops of the spring onions and cook until soft.

Portion out onto two plates and sprinkle with sesame seeds. Enjoy!

RecipeSophie Jewkesdinner, weeknight dinner