This recipe sounds like a mouthful, and it is — in a good way. Cashews and red onion provide a tender crunch, and there’s just enough chicken to satisfy a carnivore. The niftiest thing about it, though, is how it treats the eggplant.
You’ll want to use what’s called for here: slender Japanese eggplant or the baby Indian ones, so you can cut same-size rounds. Soaking them in salted water will draw out any bitterness and help reduce the amount of oil that eggplant typically soaks up once it hits the pan. The rounds cook evenly and even get a chance to sear a bit, without losing their shape or moisture. They’re almost meatier than the chicken. Just be sure each one gets turned so it can cook on both sides, which is easy to do when you’re cooking in a large wok.
A minimal sauce finishes the dish quite nicely.
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