Eggplant Chicken
 in Garlic Sauce Recipe

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Makes 2 servings



1 lb    eggplant, cut into 1½-inch chunks

  • kosher salt, for sprinkling

1 lb    skinless boneless chicken breasts, cut into bite-sized pieces

3 Tbsp    cornstarch, for dredging

3 Tbsp    chopped garlic

¼ tsp    chili pepper flakes

⅓ cup    shredded carrots

  • canola or vegetable oil,
for frying

Dark Sauce:

⅓ cup    low-sodium soy sauce

2 Tbsp    sugar

1 tsp    toasted sesame oil

1 tsp    ground black pepper

1 tsp    cornstarch


  1. Sprinkle eggplant chunks with salt; allow to rest for 20-30 minutes (this process will prevent eggplant from soaking up too much oil during frying). Rinse salt from eggplant and drain well.
  2. Meanwhile, prepare the sauce: In a small bowl, whisk together soy sauce, sugar, sesame oil, black pepper, and cornstarch. Set aside.
  3. Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.
  4. Heat 3-inches oil in a wok or 1-inch oil in a sauté pan over medium heat. Add chicken to hot oil and pan-fry until golden, 2-3 minutes per side. Remove from oil and set aside.
  5. Add the eggplant to the same pan and fry until light golden, 2-3 minutes. Remove from oil and set aside. Discard oil, leaving about 1 tablespoon in the wok or pan.
  6. Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for 2 minutes, coating all the ingredients well with the sauce.

    Recipes from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek

    Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications


  1. I love broccoli with garlic sauce. I never thought about trying it with other vegetables. I like to add a little roasted garlic powder for that extra garlic kick.

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