It's been a while! {Szechwan Eggplant and Chicken}

It's been a while since I've been on here, I hope there are no bad feelings! Just a quick update, I was in NYC last week for two weddings! It was an amazing time. I haven't been to the city for almost 5 years nows, and this time we stayed in Midtown which was nice, since we were only a few blocks from Central Park. We did a lot of walking and I enjoyed some very good food. I even got to catch up with some old friends and my family. For the first time, I felt like I came back ligher, possibly from all the walking!

It took me a few days to get back into the swing of things. Tuesday was grocery shopping day since we had absolutely nothing in the fridge. For this recipe, I saw some eggplant at Trader Joe's and decided to be a little creative and came up with the recipe. It can be made spicier for your preferences.

Hope you enjoy! It tastes even better the next day~

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Szechwan Eggplant and Chicken

For the eggplant:

• 1 large eggplant
• 1 tbsp roasted sesame oil
• 2 green onions, white and green parts, sliced on a diagonal
• 1-inch piece fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 1 fresh red chile, sliced
• 1/2 cup chicken broth
• 3 tbsp coconut aminos
• 2 tbsp sherry vinegar
• 1 tbsp palm sugar
• 1 tbsp arrowroot powder
• 1 tablespoon toasted sesame seeds, for garnish
• Thai holy basil and fresh cilantro leaves, for garnish

Cut the eggplant in 1/2 lengthwise and then slice crosswise into wedges. Rinse with cold water in colander. Sprinkle with salt generously. Allow to sit for about an hour. Eggplant will start to "purge", or release its water to help it retain its texture, otherwise it turns to mush.

Heat a wok or large skillet over medium-high flame and add the oil; tilt the pan to coat all sides. When you see a slight smoke, add eggplant and stir fry until cooked, about 10 minutes. Season with salt and pepper. Remove the eggplant to a side dish.

After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the coconut aminos, sherry vinegar, sugar, and arrowroot powder until the ingredients are dissolved. Pour the sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

For the chicken:

• 1 lb skinless boneless chicken, cut into strips, or bite size pieces
• 2 tbsp coconut aminos
• 2 tbsp dry sherry wine
• 2 tsp arrowroot powder
• 1 tsp ginger powder
• 1/4 tsp palm sugar
• 1 tsp crushed red pepper
• 2 tbsp roasted sesame oil
• 6 stalks green onion, cut up

In medium bowl, combine coconut aminos, sherry, arrowroot powder, ginger, palm sugar, and crushed red pepper; add chicken, tossing to coat.In wok or large non-stick skillet, heat oil over medium-high heat until very hot. Add chicken mixture and stir-fry until chicken looses its pink color throughout, 10 minutes. Add eggplant and green onions. To serve, transfer chicken and eggplant to warm platter and sprinkle with sesame seeds.