Asian Eggplant Stuffed with Spicy Minced Chicken | Williams Sonoma

Name: Asian Eggplant Stuffed with Spicy Minced Chicken | Williams Sonoma
Total time: 55 min
Ingredients: 3 Tbs. canola oil; 2 green onions, white and light green portions chopped and green tops sliced; 1/2-inch piece fresh ginger, peeled and minced; 2 garlic cloves, minced; 1 serrano chili, seeded and minced; 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks; 4 Tbs. soy sauce, plus more as needed; 1 Tbs. hoisin sauce; 2 Tbs. pine nuts, toasted; 2 Asian eggplant, each about 10 inches long; 1/2 cup low-sodium chicken broth or stock; 2 Tbs. water; 1 1/2 tsp. cornstarch; Red pepper flakes for garnish

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Asian Eggplant Stuffed with Spicy Minced Chicken Pine nuts have a buttery texture and a nutty, slightly resinous taste.

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Ingredients

3 Tbs. canola oil&nbsp;
2 green onions, white and light green portions chopped and green tops sliced&nbsp;
1/2-inch piece fresh ginger, peeled and minced&nbsp;
2 garlic cloves, minced&nbsp;
1 serrano chili, seeded and minced&nbsp;
1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks&nbsp;
4 Tbs. soy sauce, plus more as needed&nbsp;
1 Tbs. hoisin sauce&nbsp;
2 Tbs. pine nuts, toasted&nbsp;
2 Asian eggplant, each about 10 inches long&nbsp;&nbsp;
1/2 cup low-sodium chicken broth or stock&nbsp;
2 Tbs. water&nbsp;
1 1/2 tsp. cornstarch&nbsp;
Red pepper flakes for garnish&nbsp;&nbsp;