Chinese Eggplant + Chicken Stir Fry

Wash the rice in clear water 2 times.

Bring the rice, ½ teaspoon of salt and water to a boil in a small pot. Once boiling, stir well and turn down to low heat. Cover pot tightly with a lid and simmer for 17 minutes. Turn off heat and open to fluff the rice. Cover with a kitchen towel, then the lid, and let it sit until you’re ready to serve.

Slice the chicken into thin strips and place in a bowl. Toss with the remaining ½ teaspoon of salt, the cornstarch, and 1 teaspoon of oil; turn to coat.

Whisk together the sauce in a small bowl: 2 Tablespoons oyster sauce, 1 Tablespoon peanut butter, 2 Tablespoons soy sauce, 1 Tablespoon honey, and a ¼ cup water. Set aside.

Slice the Chinese eggplant into rounds, or half-moon shapes that are about 1 ½ inches. Slice the garlic thinly. Slice the onion into thin strips. Trim the snow peas and remove their strings or stem ends if present.

Set everything out by the stove. Use your largest pan over the highest heat and add 1 Tablespoon of oil. Add the chicken to the pan and try to spread in one even layer; do 2 batches if needed. Cook for about 2 minutes per side, only trying to flip when they’ve browned and released from the pan. If they stick, leave it alone and turn up the heat. Remove chicken to a plate.

Add more oil and the eggplant. Sauté for 4 minutes, stirring. Then add the garlic and onion to the pan. Cook until the eggplant is mostly soft and browned, about 3 minutes longer. Add the chicken back in; add the snow peas in.

Pour in all of the sauce and bring it to a boil. It will start to thicken quickly, stir and as soon as it is glossy and coated, turn off the heat.

Optional decadence - stir in 1 Tablespoon of butter off the heat until it melts.

Serve a bed of rice, topped with stir fry.