Stir Fried Chicken, Aubergine and Okra in Mapo Hot Sauce

I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 8 min Cook: 12 min

Ingredients

Chicken thighs 2
Okra 10-12
Baby aubergines (eggplant) 2
Onion 1/2
Mushrooms 4
Soy sauce 1 tsp
Sesame oil 1 tsp
Salt & pepper a pinch each
Cornflour 1 tsp
Vegetable oil 3 tbsp
Chinese chilli bean sauce (Tobanjan) 1 tbsp
Miso 1 tbsp
Sugar 1 tbsp
Soy sauce 2 tsp
Chicken stock 200ml
Cornflour in a bit of water as required
Sesame oil 1 tsp

Method

1
The baby aubergines are a perfect size and easy to use, but you need to fry them first because the skins and aubergines themselves are a bit hard.
2
Cut the chicken into bitesized pieces and marinate in the soy sauce, sesame oil, salt & pepper and cornflour. Lightly score the aubergine skin and cut each into 6 equal pieces.
3
Fry the aubergines in 2 tbsp vegetable oil for 2 minutes then remove to a plate.
4
Add the remaining 1 tbsp oil to the pan and heat. Add the chilli bean sauce, miso, sugar and soy sauce and fry for 30 seconds, then add the chicken and fry.
5
Cook the chicken through, then add all the vegetables including the aubergines from Step 3 and stir fry on high heat.
6
When vegetables have softened, pour in the chicken stock and cook on high heat, reducing the sauce. Add the cornflour in water to thicken the sauce.
7
Adjust for seasoning then drizzle with sesame oil. Job done!

Tips & Note

Stir Fried Chicken, Aubergine and Okra in Mapo Hot Sauce

I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 8 min

Cook: 12 min

Ingredients

Chicken thighs 2
Okra 10-12
Baby aubergines (eggplant) 2
Onion 1/2
Mushrooms 4
Soy sauce 1 tsp
Sesame oil 1 tsp
Salt & pepper a pinch each
Cornflour 1 tsp
Vegetable oil 3 tbsp
Chinese chilli bean sauce (Tobanjan) 1 tbsp
Miso 1 tbsp
Sugar 1 tbsp
Soy sauce 2 tsp
Chicken stock 200ml
Cornflour in a bit of water as required
Sesame oil 1 tsp

Stir Fried Chicken, Aubergine and Okra in Mapo Hot Sauce

Recipe ID :2567 Posted on 03 APR 2017

Serves 2

Prep 8min
Cook 12min
views 542
printed 1

saved 0

I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.

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Ingredients

Print Ingredients Email Ingredients
2
10-12
2
1/2
4
1 tsp
1 tsp
a pinch each
1 tsp
3 tbsp
1 tbsp
1 tbsp
1 tbsp
2 tsp
200ml
as required
1 tsp

Method

Prep
8min
Cook
12min
1
The baby aubergines are a perfect size and easy to use, but you need to fry them first because the skins and aubergines themselves are a bit hard.
2
Cut the chicken into bitesized pieces and marinate in the soy sauce, sesame oil, salt & pepper and cornflour. Lightly score the aubergine skin and cut each into 6 equal pieces.
3
Fry the aubergines in 2 tbsp vegetable oil for 2 minutes then remove to a plate.
4
Add the remaining 1 tbsp oil to the pan and heat. Add the chilli bean sauce, miso, sugar and soy sauce and fry for 30 seconds, then add the chicken and fry.
5
Cook the chicken through, then add all the vegetables including the aubergines from Step 3 and stir fry on high heat.
6
When vegetables have softened, pour in the chicken stock and cook on high heat, reducing the sauce. Add the cornflour in water to thicken the sauce.
7
Adjust for seasoning then drizzle with sesame oil. Job done!
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