Gagi Dock Bokum
Spicy Eggplant with Chicken

  • PREP
    10 MINS
  • COOK
    15 MINS


½lb Chicken Breast, sliced thin
1 large Eggplant, peeled and sliced into ¼ inch pieces
½ cup Sunny's Korean Teriyaki Sauce
½ Onion, sliced
1 Jalapeño, seeded and thinly sliced
1 cup Peapods 1 TBSP Crushed Red Pepper
2 TBSP Soybean Oil
2 TBSP Sesame Oil


Step 1
Heat large frying pan or wok over medium heat with sesame and soybean oil.
Step 2
Add crushed red pepper and sauté until fragrant.
Step 3
Add chicken, turning over and cook for about 2 minutes.
Step 4
Add eggplant, jalapeño, pea pods, onion, and sauté with Sunny's Korean Teriyaki Sauce.
Step 5
Cook for about 15 minutes.
Serve over steamed rice. Enjoy!
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