Chicken Recipe : Spicy Stir Fry Chicken with Eggplant : How to Stir Fry : Chinese Food : CHOPCHOP

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Hi everyone!
Welcome to my cooking channel (food channel)!
In this video I’m going to show you how to stir fry. This is a easy recipe with chicken, I used chicken thighs, but you can use chicken breast if you want.
This recipe is perfect when you had a long day at work, because spicy food actually make your body to create endorphin! It literally makes you happy! Even better, it is SO delicious with a glass of ice cold beef! Make this spicy stir fry chicken for yourself(Or family and friends) and forget about your crappy, hard working day. Get rid of your stress with this hot spicy stir fry chicken and you are good to go!

Spicy Stir Fry Chicken with Eggplant and Jasmine Rice

Ingredients
1 cup jasmine rice
1 Tablespoon sesame oil
4 boneless skinless chicken thighs or 2 boneless skinless chicken breast
1 Tablespoon mirin(Seasoned rice wine)
2 cloves garlic, chopped
1/4 of medium size onion, diced
1 Thai chili, chopped (Optional)
1/2 of large Asian eggplant, cut in half lengthwise then slice 1/4 inch thick OR 1/4 of regular egg plant, cut into bite size
3 Tablespoons Sempio’s spicy hot chili Hyang Shin Sauce*
1 green onion, chopped
1 Tablespoon chopped cilantro 
1 teaspoon black sesame seeds
salt and pepper

Directions
In a medium pot, add jasmine rice and 1 1/3 cup water. Bring it to boil. As soon as it boiling stirring with wooden spoon quickly to cook evenly. Cover, reduce heat to medium low simmer for 10 minutes. Remove from heat and let it stand for another 10 minutes. Do not open lid since you stirred rice. During this 10 minutes grains are allowed to settle and cooking process is completed.
Season chicken with big pinch of salt and pepper. Heat a wok or a large skillet over high heat; when the wok is smoking hot add sesame oil, swirl to coat. Add chicken, stir fry for 2 minutes then add mirin stir fry for 1 more minute. When mirin evaporated, add garlic, onion and chili stir fry for 3 minutes. When onion’s soft and chicken cooked 3/4 way through, add eggplant and sauce; stir fry 2 more minutes or until chicken all the way cooked through but still juicy and eggplant’s softened. Add green onion and cilantro. Stir for 10 seconds and then remove from heat.
Serve with warm cooked jasmine rice and garnish with some more chopped green onion, cilantro, black sesame seeds and sesame oil.

Enjoy!!

I understand if you want to make this dish tonight but you can’t wait till you receive this sauce from online, you can make your own sauce!
I would use 2 Tablespoons oyster sauce and 1 Tablespoon chili oil, mix it together before using it.

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