Sufficient for 4 serves you will need:
500gms of Chicken breast cut into strips.250gms of sliced eggplant, preferably Lebanese eggplant cut lengthways
½ cup of hot chicken stock or water3 or 4 crushed garlic cloves (This dish can take more garlic for a more intense flavour)3 tablespoons of Soy Sauce2 tablespoons of Oyster sauce1 tablespoon of red wine vinegar1 tablespoon of sugar1 teaspoon of cornflour1 or more finely chopped long red chilli (optional)100gms of Broccolini or broccoli florets1 spring onion to finish the dish!
This can be made in a wok or a large frypan.Lightly oil with couple of tablespoons of cooking oil, add a dash of sesame oil if you wish.Heat your pan on a high heat until hot and then stir fry the chicken strips, in batches if necessary on this high heat until seared. This should only take 3 to 4 minutes at most.Spoon the chicken strips out of the pan and then add the sliced eggplant and stir fry these for around 3 to 4 minutes.
Add the sauce and the chicken back into the pan and get them bubbling away for about 5 minutes, by which time the sauce should be reducing and the chicken and eggplant cooked through. Stir frequently.
Add the broccoli or Broccolini and stirring often I should only take about a further 2 minutes before the dish is ready to serve.
Ideal accompanied by any rice dish or noodles.