Spicy Szechuan Eggplant with Chicken

Ingredients:

1-2 eggplants, diced (and peeled if you like)
4 tbsp soy sauce
1/4 cup chicken stock
1 tsp sugar
1/2 tsp pepper
1 tbsp cornstarch
4 tbsp water
4 cloves garlic
1/2 red onion
1 tbsp minced ginger
1 tbsp sesame oil
1 boneless skinless chicken breast, cut into bite-sized pieces


Directions
Cut eggplant into 1 inch cubes. In a separate bowl, combine soy sauce, stock, sugar, and pepper.
In another bowl combine cornstarch and water. Saute garlic, onions, and ginger for a few minutes. Add chicken and stir for a few more minutes. Add eggplant and soy mixture, turn down heat and simmer for 15 minutes. Stir in cornstarch mixture and heat through until thickened. Finally, stir in sesame oil. Serve over rice.

Baked Asian Style Honey Chicken, Spicy Rice, Fried Zucchini

Bad picture, fantastic meal! My husband says that this is his new favorite meal, but he says that pretty much every night. It was awfully tasty, though!

Baked Asian Style Honey Chicken

Ingredients:
2 boneless skinless chicken breasts
4 cloves minced garlic
1 tbsp minced or grated ginger root
2 tbsp honey
2-4 tbsp sesame oil
salt and pepper to taste
2-4 tbsp soy sauce

Mix garlic, ginger, soy sauce, honey, and sesame oil together. Season with salt and pepper. Whisk. Pour over chicken breasts in a ziploc baggie or a baking dish. Let marinate 1 hour, turning chicken over once. Bake at 400 degrees for 30 minutes.

Spicy White Rice

Make rice as usual, in rice cooker or stovetop. Add a tsp (or more if you like it super spicy) of crushed red pepper flakes. Easy and yummy!

Fried Zucchini

1-2 zucchini
3-4 eggs
1 tbsp or so of milk
1/2 cup flour
1/2 cup corn meal
salt and pepper
oil for frying

Cut zucchini into rounds. In a separate bowl combine eggs and milk, whisk together. In another bowl mix flour, cornmeal, salt and pepper. Dip zucchini rounds into egg wash, then coat with flour mixture. Fry in frying pan with oil (I use canola) until coating is golden and crispy.