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Eggplant and Chicken Teriyaki

Jen Paleracio
Roasted eggplant and chicken in teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Chinese, Filipino, Japanese

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.