Chinese-Style Chicken with Eggplant

Cut the chicken into long, 1 cm wide strips.

Cut the eggplant into long batons. Sprinkle with salt, let sit for 10 minutes, and rinse to remove any bitterness.

In several batches (about 3 goes), pan-fry the chicken in 1 tbsp of vegetable oil over high heat until the meat is no longer pink inside.

Transfer the chicken to a plate and set aside.

Add the eggplant to the skillet where the chicken was cooked, along with the ginger, garlic, and 30 ml of water, and bring to a boil. Reduce heat to medium, cover, and cook, stirring occasionally, until the liquid evaporates and the eggplant is tender.

In a separate bowl, whisk together the soy sauce, vinegar, sesame seeds, starch, pepper, and sweetener.