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Recipe by Victoria Dwek, Leah Schapira

Eggplant Chicken in Garlic Sauce

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Eggplant Chicken in Garlic Sauce
Eggplant Chicken in Garlic Sauce
Meat Meat
Easy Easy
2 Servings
Allergens

Contains

- Gluten - Soy - Sesame
50 Minutes
Diets

No Diets specified

Lightly fried chicken and eggplant wokked in a dark and spicy garlic sauce. Recipe courtesy of Segal’s Oasis Grill, located in Phoenix, Arizona.

Ingredients

Chicken

  • 1 pound eggplant, cut into 1 and 1/2-inch chunks (see note)

  • kosher salt, for sprinkling

  • 1 pound skinless boneless chicken breasts, cut into bite-sized pieces

  • 3 tablespoons Gefen Cornstarch, for dredging

  • 3 tablespoons chopped garlic

  • 1/4 teaspoon chili pepper flakes

  • 1/3 cup shredded carrots

  • Gefen Canola or vegetable oil, for frying

Dark Sauce

Directions

Prepare the Chicken

1.

Sprinkle eggplant chunks with salt; allow to rest for 20-30 minutes (this process will prevent eggplant from soaking up too much oil during frying). Rinse salt from eggplant and drain well.

2.

Meanwhile, prepare the sauce: In a small bowl, whisk together soy sauce, sugar, sesame oil, black pepper, and cornstarch. Set aside.

3.

Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.

4.

Heat three inches oil in a wok or one inch oil in a sauté pan over medium heat. Add chicken to hot oil and pan-fry until golden, two to three minutes per side. Remove from oil and set aside.

5.

Add the eggplant to the same pan and fry until light golden, two to three minutes. Remove from oil and set aside. Discard oil, leaving about one tablespoon in the wok or pan.

6.

Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for two minutes, coating all the ingredients well with the sauce.

Tips:

When you see those tall, skinny Asian or Japanese eggplants in your supermarket or farmer’s market toward the end of the summer (when they’re grown locally) — grab them and make this dish. Segal’s imports Asian eggplants from Japan and they help make this dish extra special.

Acknowledgement

Reproduced from Secret Restaurant Recipes by Victoria Dwek and Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Recipe tags

aubergines chicken chicken breasts chicken cutlets chicken stir fry dinners eggplants garlic kosher restaurants one pan one pot quick-and-easy restaurant recipes Secret Restaurant Recipes stir fry stove top stovetop super easy suppers tofu weeknight dinner ideas
Eggplant Chicken in Garlic Sauce

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leah moskovits
leah moskovits
1 year ago

Thank you Victoria Dwek and Leah Schapira for this flavorsome dish! I’ve made this for dinner over rice/noodles several times and never get bored of these flavors. I like to reduce the amount of soy sauce to minimize the saltiness…
I would definitely recommend this dish as a go-to dinner, a shabbos main or even yom tov dish.

0
Surie
Surie
2 years ago

Restaurant worthy! I serve it over rice, everyone always asks for doubles!

0
wpdiscuz   wpDiscuz

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