CHEF

Darviny D.

Satay Chicken with Eggplant Stir-Fry

1 & 1/2 lbs
satay chicken strips
1
large eggplant
1
large red onion
1 cup
shitake mushrooms
1 cup
sugar snap peas
1 cup
pineapple
1 tbsp
teriyaki sauce
2 tbsp
toasted sesame oil
2
garlic cloves
1 inch
ginger, peeled & finely chopped

Your local butcher should be able to provide you with chicken cut into strips, already marinated in a satay sauce.

Easy, flavorful, fun and different, the spicy peanut kick of the satay chicken blends perfectly with the aromatic flavors of the eggplant stir-fry to give a powerhouse of a meal that is guaranteed to get your taste buds in a twist.

  1. Chop the eggplant, onion & mushrooms into large pieces. Heat a tablespoon of sesame oil in a wok or sauté pan, add the onion and gently brown on a medium heat, stirring frequently for 5 minutes until golden brown. While the onions are browning, heat the remaining sesame oil in a separate pan and sauté the garlic and ginger over a high heat until fragrant.

  2. Add the eggplant, mushrooms and teriyaki sauce to the onions and sauté, stirring occasionally. Add the satay chicken to the garlic and ginger, cooking on a moderately high heat until the meat is sealed, then reduce to a medium heat and cook for 7-10 minutes, turning frequently.

  3. Five minutes before cooking is complete, add the snap peas to the stir-fry veg then right before serving, mix in the pineapple to add a sweet tang to the dish. Serve with Quinoa or Rice Noodles.

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