Spicy Chinese Eggplant (Aubergine) And Chicken

• 1 lb eggplant
• 1 lb chicken
• 1 teaspoon garlic
• 1 tablespoon cornstarch
• canola oil
• green onion
• Spicy Sauce
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 tablespoon chili paste
• 1 tablespoon sesame oil

1. Combine Spicy Sauce Ingredients.
2. Cut up chicken to desired size.
3. Peel eggplant and cut up to desired size.
4. Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
5. Stir Fry garlic in wok, about 10 seconds.
6. Cook chicken.
7. Add Spicy Sauce into wok and simmer then add cornstarch.
8. Add eggplant and stir, about 30 seconds.
9. Serve and Enjoy!

eggplant, chicken, garlic, cornstarch, canola oil, green onion, spicy sauce, oyster sauce, soy sauce, water, white vinegar, sugar, chili paste, sesame oil

Taken from www.food.com/recipe/spicy-chinese-eggplant-aubergine-and-chicken-111574 (may not work)