Eggplant, Portobello and Chicken Stir-Fry Recipe - (4.5/5)

Name: Eggplant, Portobello and Chicken Stir-Fry Recipe - (4.5/5)
Ingredients: 4 T soy sauce; 4 T Worcestershire sauce; 2 teas tomato paste or ketchup; 2 teas sesame oil; 2 teas sugar; 1/2 teas cornstarch; 4 T olive oil; 1 lb boneless chicken breasts or thighs cut into bite-sizes cubes; Eggplant about 1 lb. cut into cubes, skin on; 1 T ginger grated; 1 clove garlic, minced; 1/4 lb portabella mushrooms only caps cut into bite size pieces; Rice for serving; To make eggplant less bitter, toss cubed eggplant with 1 T salt, place in a colander and let stand for 15 minutes. Pat dry before stir frying. Salt draws out the bitterness and moisture.

www.keyingredient.com

Eggplant, Portobello and Chicken Stir-Fry. Discover our recipe rated 4.5/5 by 11 members.

Keywords

Eggplant
Portobello and Chicken Stir-Fry
recipe
chicken stir fry
chicken
chicken breasts
stir fry
mushrooms
Asian
world food
soy sauce
main dish
lunch
dinner

View full recipe on www.keyingredient.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.keyingredient.com.

Share this recipe:

Cooking tools:

Nonstick skillet
Slotted spoon
Mixing bowl
Stove
Measuring spoon
Cutting board
Chef's knife
Spoon
Serving bowl
Plate

Ingredients

4 T soy sauce
4 T Worcestershire sauce
2 teas tomato paste or ketchup
2 teas sesame oil
2 teas sugar
1/2 teas cornstarch
4 T olive oil
1 lb boneless chicken breasts or thighs cut into bite-sizes cubes
Eggplant about 1 lb. cut into cubes, skin on
1 T ginger grated
1 clove garlic, minced
1/4 lb portabella mushrooms only caps cut into bite size pieces
Rice for serving
To make eggplant less bitter, toss cubed eggplant with 1 T salt, place in a colander and let stand for 15 minutes. Pat dry before stir frying. Salt draws out the bitterness and moisture.