- To make sauce, whisk together broth, soy sauce, mirin, cornstarch, and 1/4 teaspoon of oil in small bowl. Set aside.
- Heat large deep skillet or wok over high heat until drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat pan. Sprinkle chicken with salt and add to pan. Stir-fry until lightly browned, about 3 minutes. Transfer to plate.
- Heat remaining 1 teaspoon oil in skillet. Add eggplant, garlic, and ginger and stir-fry until eggplant is softened, about 5 minutes. Whisk sauce and add to skillet along with chicken, snow peas, and scallions. Cook, stirring constantly, until sauce comes to boil and thickens and peas are crisp-tender, 1–2 minutes.
- Per serving: 1 1/2 cups
Bigger is not better when it comes to eggplant. Larger, more mature eggplants have bigger seeds, so the cooked flesh often does not have a smooth texture. Look for firm eggplants with fresh green leaves at the stem end.