Chicken and Eggplant Stir-Fry

I combined this recipe and this recipe.

Mix in a small bowl:
1 T (or more) minced ginger
2-3 cloves garlic, minced
2 T chicken broth
2 T soy sauce
1 T sesame oil
1 t chili paste (or more to taste)
2 t rice vinegar
1/2 t anchovy paste
1 t corn starch

Cut into cubes about the same size:
1 to 1 1/2 lb chicken breast
1 onion
1 eggplant, peeled
about the same volume of mushrooms as eggplant

Heat some peanut (or other) oil and another tablespoon of sesame oil in a wok over high heat.
Cook chicken and onion 6-8 minutes.
Add eggplant and mushrooms, and cook 3-4 minutes.
Add sauce and cook 5-7 minutes.

Serve with rice, cauliflower rice, or noodles.