Sesame Chicken and Eggplant
- 1 1/2 tablespoons cornstarch
- 4 tablespoons water
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil, divided
- 4 teaspoons packed light brown sugar
- 1 tablespoon rice vinegar
- 5 medium cloves garlic, divided (1 minced, 4 sliced thin)
- 1-inch piece ginger, peeled, minced
- 1 pound boneless, skinless, chicken breast, trimmed of fat and cut into 1/2-inch cubes
- 1 1/2 pounds eggplant, ends trimmed, cut into 1-inch cubes
- Kosher salt
- 2 tablespoons vegetable oil
- 1 Thai chili, seeded and minced
- 1 bunch scallions, white parts sliced thin, green parts cut into 1-inch lengths
- 2 tablespoons lightly toasted sesame seeds
- Rice, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Eggplant (1 1/2 pounds)
- Garlic (5 medium cloves)
- Ginger (1 1-inch piece)
- Scallions (1 bunch)
- Thai chili (1)
- Meat
- Chicken breast, boneless skinless (1 pound)
- Condiments
- Rice vinegar (1 tablespoon)
Soy sauce (4 tablespoons)
- Cooking & Baking
- Brown sugar, packed light (4 teaspoons)
- Cornstarch (1 1/2 tablespoons)
- Kosher salt (1)
- Sesame oil (3 tablespoons)
- Sesame seeds, lightly toasted (2 tablespoons)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Rice (1)
- Drinks
- Water (4 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published February 7, 2013 (1 week ago).
19 people saved this recipe.
