Chicken with Chinese Eggplant
Bring vibrant flavors to your dinner table with this savory and aromatic Chicken with Chinese Eggplant recipe. Tender, bite-sized chicken thighs are marinated in a soy-cornstarch blend, then stir-fried to golden perfection alongside soft, velvety chunks of Chinese eggplant. A rich, umami-packed stir-fry sauce made with soy sauce, oyster sauce, hoisin, sesame oil, and a touch of brown sugar elevates the dish with layers of sweet and tangy goodness. Infused with the warmth of garlic and ginger, this dish is quick to prepare, taking just 40 minutes from start to finish. Perfectly balanced and full of bold Asian-inspired flavors, this one-pan stir-fry is best served over steamed rice or noodles, making it an ideal weeknight dinner that’s both satisfying and easy to whip up.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 500 g Chinese eggplant
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 3 green onions, sliced
- 2 tbsp vegetable oil
- 1 cup water
Instructions
Wash the Chinese eggplants and cut them into bite-sized pieces (about 2-inch chunks). Sprinkle with salt and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
Trim any excess fat from the chicken thighs and cut them into small, bite-sized pieces.
In a medium bowl, mix 2 tablespoons of soy sauce and the cornstarch to create a marinade. Add the chicken pieces to the marinade and set aside for 10 minutes.
In a separate small bowl, make the stir-fry sauce by combining the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, and 1/4 cup of water. Stir well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry for 4-5 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of oil to the skillet. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the Chinese eggplant to the skillet and cook for 6-7 minutes, stirring frequently, until softened. Gradually add the 3/4 cup of water in small amounts during cooking to prevent sticking and help the eggplant cook evenly.
Once the eggplant is tender, return the chicken to the skillet. Pour the stir-fry sauce over everything and toss to coat. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and eggplant.
Remove the skillet from the heat. Garnish with sliced green onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 626 mg | 208% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 31.9 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
