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Ingredients

Ingredient Checklist

Directions

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

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  • 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.