Sesame Chicken and Eggplant

Ingredients

• 1 1/2 tablespoons cornstarch
• 4 tablespoons water
• 4 tablespoons soy sauce
• 3 tablespoons sesame oil, divided
• 4 teaspoons packed light brown sugar
• 1 tablespoon rice vinegar
• 5 medium cloves garlic, divided
• 1-inch piece ginger, peeled, minced
• 1 pound boneless, skinless, chicken breast, trimmed of fat and cut into 1/2-inch cubes
• 1 1/2 pounds eggplant, ends trimmed, cut into 1-inch cubes
• Kosher salt
• 2 tablespoons vegetable oil
• 1 Thai chili, seeded and minced
• 1 bunch scallions, white parts sliced thin, green parts cut into 1-inch lengths
• 2 tablespoons lightly toasted sesame seeds
• Rice, for serving

Directions

1. Mix the cornstarch and water together in a small bowl, then leave it nearby. In a large bowl, whisk the soy sauce, 1 tablespoon sesame oil, sugar, vinegar, minced garlic, and ginger until combined. Add the chicken and turn it through the marinade so every piece gets coated, then let it sit while you deal with the eggplant.
2. Set the eggplant in a colander and toss it with 1 teaspoon salt. Do this next part in two batches: arrange half of the eggplant in a single layer on a microwave safe plate. Microwave it on high power until the pieces have collapsed to about 1/2 their size, 8 to 15 minutes. Tip the cooked eggplant back into the colander to drain while the second batch takes its turn in the microwave.
3. Warm the vegetable oil and 1 tablespoon sesame oil in a 12-inch skillet or wok over medium heat until the oil shimmers. Add the eggplant and cook until it softens and starts to take on color, about 5 minutes. Stir in the sliced garlic and chili, and cook just until their aroma wakes up, about 30 seconds.
4. Push the eggplant to the edge of the pan. Pour the remaining tablespoon sesame oil into the open space, then raise the heat to medium high. Add the chicken and its marinade to the center, and cook, stirring, until the chicken has just cooked through, about 4 minutes.
5. Give the cornstarch mixture a stir, then add it to the pan. Cook, stirring everything together, until the sauce bubbles and thickens. Fold in the scallions and sesame seeds, season to taste with salt, and serve with rice.