Main dish - Chicken and eggplant stir fry recipes
Author: Peter Morgan
This easy stir-fry is full of vegetables and tender chicken, and one of the best stir-fry sauces I've ever tasted! I sometimes add sweet red peppers for more color and vitamins.
- Chicken and Eggplant Stir-Fry
- Chicken & Eggplant Stir Fry
- Spicy Chicken and Eggplant Stir-Fry
- Chicken Eggplant Stir-Fry
- How do you cook eggplant and chicken in a wok?
- What is the best way to make eggplant stir fry?
- What is the best way to make chicken stir fry?
- Is chicken and eggplant stir fry good for You?
Chicken and Eggplant Stir-Fry
This easy stir-fry is full of vegetables and tender chicken, and one of the best stir-fry sauces I've ever tasted! Easily one of my favorite meals of the year, you are not going to want to miss this one!
Provided by: Nicole Johnson
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17
Provided by: Nicole Johnson
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
- 1 cup chicken broth
- 1 1/2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 3 cloves diced garlic
- 2 teaspoons mirin rice wine
- 2 teaspoons fish sauce
- 1/2 teaspoon granulated garlic
- 2 tablespoons cornstarch
- 3 tablespoons avocado oil
- 2 pounds boneless skinless chicken breast, cubed
- 1 medium sweet onion, sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 ounces diced asparagus
- 8 ounces sliced eggplant
- 1 large bell pepper, sliced
- 1/8 cup diced cilantro
Nutrition:
- Calories: 316 calories
- Carbohydrate: 13 grams carbohydrates
- Cholesterol: 97 milligrams cholesterol
- Fat: 10 grams fat
- Fiber: 2 grams fiber
- Protein: 37 grams protein
- Saturated Fat: 2 grams saturated fat
- Serving Size: 1 serving
- Sodium: 827 grams sodium
- Sugar: 5 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 7 grams unsaturated fat
- Combine all of the sauce ingredients and set aside.
- Make sure all of your vegetables and meat are prepped and ready to go, and within reach.
- Place the oil into your wok or skillet and heat over high heat.
- Season your chicken with the salt and pepper.
- When the oil is shimmering but not quite smoking, add in your chicken breast and the onion. Stir constantly until the chicken is no longer pink on the outside, or about 5 minutes. If your wok isn't big enough you may have to cook in batches so you don't overload your cooking surface.
- Remove the chicken from the wok, drain any liquid that remains, and add the rest of the oil. Let it heat and then cook the vegetables in batches until they are crisp-tender.
- Place all of the meat and vegetables back in the pan over medium-high heat. Give your stir-fry sauce a stir and then pour it into the pan.
- Stir the mixture constantly until it is thickened. Remove from heat and serve over rice.
Tags:
Chicken Recipe : Spicy Stir Fry Chicken with Eggplant
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Chicken & Eggplant Stir Fry
Ready for the most delicious and tender chicken & eggplant stir fry of your life? Well, step right up! This recipe rocks!
Provided by: Stacey
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 18
Provided by: Stacey
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 18
Ingredients:
- 3 large boneless breasts of chicken
- 2 eggplants (see note#1)
- 4 large cloves of garlic, finely diced
- 1 onion, cut in strips
- 1/3 cup of chopped scallion
- 4 teaspoons baking soda
- ½ cup olive oil (for cooking eggplant)
- 2-3 tablespoons canola oil (for cooking chicken)
- Salt and pepper, to taste
- 2 cups basmati rice
- 1 tablespoon butter
- ½ teaspoon salt
- ½ cup oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon Chinese wine (Shaoxing wine) OR rice vinegar
- 1 ½ tablespoons sugar
How to cook:
- Don’t forget to watch my video with all the step-by-step instructions.
- Prior to starting the recipe, I usually stick my boneless breast of chicken in the freezer for a couple of hours. It won’t freeze, but it will get firm enough that it’s easier to slice into thin pieces.
- Once the chicken is firm, take a moment to trim any excess fat from the chicken. You could trim the fat before putting in the freezer too. It's up to you.
- Cut the chicken breasts in half lengthwise then slice into thin strips – about ¼” thick. Put in a large bowl. Video shows this well. Note: yes, you only see two chicken breasts in the video, but there was a third that I cut also. I just couldn't fit it on the cutting board.
- Velvet the chicken for the ultimate tenderness. Add the baking soda to the chicken and mix thoroughly so all the pieces are coated. Let that sit for 20 minutes while you do the other prep work.
- If you are making basmati rice with this dish, you should start cooking that now. Follow the package instructions. I do recommend washing the rice thoroughly before cooking.
- Finely dice the garlic.
- Slice the onion into strips.
- Chop the scallions.
- Make the sauce. Mix together the oyster sauce, sesame oil, soy sauce, Chinese cooking wine (Shaoxing wine) OR rice vinegar, hoisin sauce and sugar. Give it a whisk and add a little water to thin out the sauce. Add 1 tablespoon and mix. If it’s still too thick, add another tablespoon of water. Set sauce aside for now. If you want it spicy add some chili sauce like sambal to give it a kick.
- Chop the eggplant. Whichever eggplant you use will determine how you slice it. Just make sure your pieces are at least ½” thick. Remember, eggplant shrinks a bit and if it’s too thin it will fall apart in the stir fry. (see video).
- After 20 minutes mixed with the baking soda, place the chicken pieces in a colander and run under water to wash off the baking soda. Transfer chicken pieces to a plate or sheet pan and blot the water off with a paper towel. Try to get the chicken as dry as possible.
- Season the chicken on one side with salt and pepper. For three chicken breasts, I would say it’s about ½ teaspoon salt and ¼ teaspoon of pepper.
- You’ll need two pans for the stir fry. One pan should be the chopped eggplant and olive oil. Put heat on low-to-medium, add half the olive oil and heat for a couple of minutes. Add the eggplant and stir quickly because the eggplant absorbs oil very quickly. Add the rest of the olive oil and mix again. Season with salt to taste - maybe 1/4 teaspoon. Sauté for 2-3 minutes then cover the eggplant and let it steam a bit, maybe 3-5 minutes until it’s tender and browned slightly. Make sure to give it a stir a couple of times while the chicken is cooking. You want the eggplant to be tender - that's the main goal.
- The other pan is to cook the chicken. Add the canola oil and heat on high heat. Add the chicken. You’ll need to cook in two batches so you don’t crowd the pan too much. Spread the pieces out so they are not overlapping. Cook for 2 minutes or so, then turn and cook the other side for 2 minutes. Remove that chicken and cook the next batch until all chicken is cooked.
- As the second batch of chicken is finishing, add the onions to the pan. Then add the first batch of chicken back to the pan. Mix together.
- Add the garlic to the middle of the pan and let it get fragrant for a minute. Then mix to incorporate in the stir fry.
- Add the sauce to the pan and mix to coat the chicken.
- Add the eggplant and scallions and give it one final mix. You can save some scallions for garnish too if you like. Serve over basmati rice.
Spicy Chicken and Eggplant Stir-Fry
Get the recipe for Spicy Chicken and Eggplant Stir-Fry.
Provided by: Karen Rankin
Total time: 25 minutes
Yields: 4 servings
Number of ingredients: 10
Provided by: Karen Rankin
Total time: 25 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
- 1 cup jasmine rice
- 3 tablespoons canola oil
- 2 tablespoons toasted sesame oil
- 2 pounds Japanese eggplant, cut into 1-in. cubes
- 1 pound chicken breast tenders, cut into 1-in. pieces
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- ½ teaspoon crushed red pepper
- 1 bunch scallions, sliced, white and green parts separated
- ⅓ cup teriyaki sauce
Nutrition:
- Calories: 580 calories
- Carbohydrate: 64 g
- Cholesterol: 83 mg
- Fat: 20 g
- Fiber: 6 g
- Protein: 33 g
- Sodium: 807 mg
- Sugar: 19 g
- Cook the rice according to the package directions.
- Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked, about 1 minute. Stir in the scallion greens.
- Serve hot over the cooked rice.
Chicken Eggplant Stir-Fry
A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.
Provided by: Questoria
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Provided by: Questoria
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
- ½ large eggplant, sliced into rounds
- ⅛ teaspoon salt
- 4 skinless, boneless chicken breast halves , cut into cubes
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 2 cups mushrooms, sliced
- ⅛ teaspoon ground black pepper
- 4 cups spinach
Nutrition:
- Calories: 190.2 calories
- Carbohydrate: 8.7 g
- Cholesterol: 58.5 mg
- Fat: 6.3 g
- Fiber: 4.1 g
- Protein: 25.8 g
- Saturated Fat: 1 g
- Sodium: 599.6 mg
- Sugar: 3.1 g
- Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
- Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
- Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
- Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
- Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
