Hoisin Eggplant Chicken
Savor the bold and balanced flavors of Hoisin Eggplant Chicken, a quick and easy stir-fry dish that pairs tender chicken thighs and silky eggplant in a rich, glossy hoisin sauce. This dish is a delightful blend of savory soy, sweet honey, and tangy rice vinegar, elevated by the aromatic duo of garlic and ginger. The eggplant is perfectly stir-fried to a buttery-soft texture, while the chicken remains juicy and flavorful, making it a satisfying protein-packed meal. A touch of optional red chili flakes adds a gentle kick for spice lovers, and the dish is beautifully finished with fresh scallions for a crisp, herbaceous garnish. Ready in just 35 minutes, this one-pan recipe is perfect for weeknights and best served over steamed rice for a complete, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 eggplant
- 4 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 3 tablespoons water
- 3 garlic cloves
- 1 inch piece ginger
- 2 scallions
- 3 tablespoons vegetable oil
- 0.5 teaspoon red chili flakes (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Slice the eggplants into half-moon pieces (roughly 1/2-inch thick) and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry with a paper towel.
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, cornstarch, and water to make the sauce. Set aside.
Mince the garlic and ginger, and thinly slice the scallions, separating the white parts from the green parts.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 4-5 minutes until lightly browned and softened. Remove from the skillet and set aside.
Add another tablespoon of vegetable oil to the skillet. Add the chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
Heat the remaining tablespoon of oil in the skillet. Add the garlic, ginger, and the white parts of the scallions, and sauté for 30 seconds until fragrant.
Return the cooked eggplant and chicken to the skillet. Pour the sauce over them and stir to combine. Let it cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
If desired, sprinkle in red chili flakes for a bit of heat. Garnish with the green parts of the scallions before serving.
Serve hot with steamed rice or your preferred side dish.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 42.8 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2043 mg | 43% | |
*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.
