Chicken & Aubergine Stir-Fry
This Japanese inspired stir fry is the first recipe that Philip cooked and it’s the one that inspired me to open this blog. It’s a very simple and quick recipe that won’t take more than 20mins to prepare.
For the vegetarian version just loose the chicken and use only half a dose of the remaining ingredients. This is clearly not a Mediterranean recipe like most of the ones I would normally cook, but it’s very tasty and nutritious.
“Are we making this again? I think I got this one by now.”
This makes me quite proud!
Ingredients list
2 tsp cornflour
50gr water
3 tablespoons sunflower oil
300g diced chicken breast
1 big aubergine
6 tbsp of soy sauce
4 tbsp of rice vinegar
3 tbsp sesame oil
1 tbsp toasted sesame seeds
1 red chili thinly sliced
2 spring onions thinly sliced
Cooking time
20mins
2 people
Tools
Wok (you can use a pan if you don’t have a wok)
Step by step
Mix the cornflour with the water and set aside
Dice the aubergine and the chicken and set aside
Thinly slice the spring onion and the chilli and set aside
Start by putting the sesame seeds in a hot not stick pan and toasting them until golden brown. Keep your eyes on them as they will brown very quickly. Set aside
Heat the sunflower oil in a wok, then add the diced aubergine and cook until golden and soft
Add in the chicken and the soy sauce
Continue cooking until the chicken is almost done (roughly 2 mins after it stops being pink)
Add the cornflour and water mix and cook for a couple of minutes
Stir in the sesame oil, rice vinegar, chilli, sesame seeds and spring onion and cook for another minute
Transfer to a plate and enjoy!
Tips and cheats
Woks can make things feel easier but they can be tricky, and food easily gets stuck to them. Don’t panic, take a moment and lower the heat. If you still feel it’s too sticky, you can always add a spoon of water and it will not affect your recipe. This is because you are using cornflower which will help you tie the ingredients creating a sauce.
Serve this with some white rice on the side for style AND substance.
“I think I’ve got the hang of this.”
Yes you do, my turn to do the dishes.
