Eggplant and Chicken Stir-Fry With XO Sauce | Oregonian Recipes

Ingredients

• 2 large (12 ounces) slender Japanese eggplant, cut on an angle into 1/2-inch slices
• 1 large (8-ounce) boneless skinless chicken breast, frozen for 20 minutes
• 1/4 cup chicken broth
• 1-1/2 tablespoons XO sauce
• 1 tablespoon rice cooking wine or dry sherry
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 2 tablespoons neutral flavored oil, such as safflower
• 1 tablespoon minced ginger
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water
• 1/4 cup thinly sliced green onions
• Steamed rice, for serving