Rating: 3.5 stars
56 Ratings
  • 5 star values: 14
  • 4 star values: 20
  • 3 star values: 10
  • 2 star values: 11
  • 1 star values: 1
Karen Rankin

Gallery

Credit: Jen Causey

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

    Advertisement
  • Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked, about 1 minute. Stir in the scallion greens.

  • Serve hot over the cooked rice.

Nutrition Facts

580 calories; fat 20g; cholesterol 83mg; sodium 807mg; protein 33g; carbohydrates 64g; sugars 19g; fiber 6g; iron 3mg; calcium 21mg.
Advertisement