Eggplant and Chicken Teriyaki
It makes a big difference when the eggplant is being roasted before adding to your dish. It helps mellow down the bitterness and the caramelization brings big flavor. The teriyaki sauce is so simple but has nice ginger and garlic touch that accent the flavor of this dish.
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let’s prep the sauce:
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Eggplant and Chicken Teriyaki
Roasted eggplant and chicken in teriyaki sauce.
Equipment
- baking sheet pan
- Wok or wide pan
- knife
- cutting board
- Measuring cup
- Measuring spoons
- Spatula
Ingredients
- 1 pound skinless, boneless, chicken thighs, cut into bite-sized pieces
- 1 large eggplant, cut into cubes
- 1 yellow onion, chopped
- 1 bell pepper, deseed, cut into cubes
- 3 stalks green onions, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- salt and pepper to taste
FOR THE TERIYAKI SAUCE
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper. Place the eggplant to the pan, season with salt and pepper, drizzle oil, toss to coat. Make sure to spread the eggplant into a single layer for even baking. Bake for 20-30 minutes or until golden brown. Set aside.
- Heat the pan with oil, add the chicken, cook for about 3 minutes on each side or until browned. When chicken cooked, use your spatula to push them on one side of the pan. Then, add the onion and saute for a minute or until tender.
- Add garlic and ginger, stir to combine. Add the pepper and the sauce, constantly stirring until the sauce thickened.
- Add the green onion and stir to combine well.
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