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Ingredients

• 3 Tbs. canola oil ;
• 2 green onions, white and light green portions chopped and green tops sliced ;
• 1/2-inch piece fresh ginger, peeled and minced ;
• 2 garlic cloves, minced ;
• 1 serrano chili, seeded and minced ;
• 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks ;
• 4 Tbs. soy sauce, plus more as needed ;
• 1 Tbs. hoisin sauce ;
• 2 Tbs. pine nuts, toasted ;
• 2 Asian eggplant, each about 10 inches long ; ;
• 1/2 cup low-sodium chicken broth or stock ;
• 2 Tbs. water ;
• 1 1/2 tsp. cornstarch ;
• Red pepper flakes for garnish ; ;

Description

Pine Nuts Have A Buttery Texture And A Nutty, Slightly Resinous Taste. They Add Richness And A Touch Of Piney Flavor To The Sweet, Savory And Spicy Chicken Filling. Slender Asian Eggplant Is Milder And More Tender Than Its Globe-shaped Cousins, Making It

Williams-Sonoma