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Sesame Chicken and Eggplant

Yvonne Ruperti
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken breast, boneless skinless

1 1/2

lbs Eggplant

5

medium cloves Garlic

1

1-inch piece Ginger

1

bunch Scallions

1

Thai chili

4 tbsp

Soy sauce

1

Rice

4 tsp

Brown sugar, packed light

1 1/2 tbsp

Cornstarch

1

Kosher salt

2 tbsp

Sesame seeds, lightly toasted

1 tbsp

Rice vinegar

3 tbsp

Sesame oil

2 tbsp

Vegetable oil

4 tbsp

Water