Take-out Fake-out!

Yes, I know, the name is really cheesy, but I was SO excited to finally get a handle on chinese take-out! This is not my recipe, but I modified it a little to make it a more well-rounded meal. So here you go, fool-proof chinese food in the comfort of your own home :)

Szechwan Chicken and Eggplant
3 tbls oil, anything withstanding high heat
2 tbls toasted sesame oil
1 lb japanese eggplant (or baby italian eggplant), cut into bite-size pieces
1 lb boneless skinless chicken breast, cut into bite-size pieces
3-4 scallions sliced on a diagonal
1-inch piece ginger, minced
2-3 cloves garlic, minced
1 tbls garlic chili paste or 1 red chili, chopped or sliced
2/3 cup chicken broth
1 1/2 tbls low-sodium soy sauce
1 tbls rice wine vinegar
1 tbls brown sugar
1 tbls cornstarch
1 tbls toasted sesame seeds
Handful of basil, cut in a chiffonade

Heat a wok or very large skillet to high heat with half of each of the oils until the oils just start to smoke. Add the eggplant in one layer and cook about three minutes, tossing frequently, until just cooked and browning.  Remove the eggplant to a plate and repeat the process with the chicken.  Remove the chicken to the plate, and add the scallions, ginger, garlic and chili, allowing to cook for about a minute. Add the chicken broth. Combine the soy sauce, vinegar, sugar and corn starch in a bowl allowing the ingredients to fully dissolve, then pour the mixture into the pan. Cook about a minute until the sauce has thickened, then add the chicken and eggplant and toss to coat. Add the basil and sesame seeds and cook another minute. Serve over brown basmati or your favorite rice.

Happy eating!