Jen Causey
Hands-On Time
15 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

Cook the rice according to the 
package directions.

Step 2

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.

Step 3

Serve hot over the cooked rice.

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