epOne of my favorite dishes at the always reliable national Chinese food chain PF Chang’s is their spicy eggplant and chicken. I love it. I even love the spicy eggplant without chicken which is a fine vegetarian alternative. I know I could never produce the same exact meal at home, but I am going to try a similar dish, this recipe for Spicy Chicken and Eggplant Stir Fry I found from Real Simple magazine.

The recipe directions make it seem easy: “Cook the rice according to the 
package directions. 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.”

Find the recipe for Spicy Chicken and Eggplant Stir Fry I found from Real Simple here.

See all the recipes and other lifestyle tips from Real Simple here.