A few weeks ago, I took several ladies from HG out to lunch. Our destination was a restaurant called Phoenix. It's Asian cuisine. I hadn't been there since before the pandemic. Michael and I used to go fairly often. The food was always good and this time was no different. I ordered chicken and eggplant in garlic sauce. It was wonderful and I decided to try my own hand at making it. I was pretty happy with the result!
Chicken and Eggplant in Garlic Sauce
3 large boneless, skinless chicken breasts, diced
2 slices of red onion, minced
1 lb sliced mushrooms
olive oil
4-5 cups of diced eggplant (roughly 2 large eggplants)
1 cup water
1 Tbsp crushed red pepper
3 Tbsp garlic powder
10 tsp white sugar
2 tsp cornstarch
4 Tbsp soy sauce
4 Tbsp oyster sauce
Heat olive oil in a pan over med-high heat. Saute chicken, onion and mushrooms until the chicken is cooked through and the veggies are starting to soften. Drain on a paper towel. Add eggplant and more oil if needed to the pan. Cook roughly 4 to six minutes so that the eggplant is getting soft. Add water, red pepper and garlic powder. Reduce heat to simmer and let the liquid cook down. While this is cooking, make your sauce. Combine sugar, cornstarch, soy sauce and oyster sauce. Stir until the sugar and cornstarch has dissolved.
Once the liquid in the pot has cooked down (mine never completely evaporates), add the chicken, mushrooms and onions to the pot and stir to combine. Pour sauce into pot and make sure everything gets nice and coated. Let this simmer a few minutes so that the sauce thickens nicely.
I served this over brown rice and it was quite tasty!
Enjoy!
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