Spicy Chinese Eggplant Aubergine and Chicken
Get ready to elevate your weeknight dinner game with this vibrant and flavorful Spicy Chinese Eggplant Aubergine and Chicken recipe! Combining tender strips of marinated chicken breast with soft, caramelized eggplant, this dish is tossed in a bold, savory-sweet sauce made from soy sauce, hoisin, chili garlic, and a splash of rice vinegar for tangy depth. Stir-fried with aromatic ginger, garlic, and optional fresh chili slices, the rich blend of spices ensures each bite is bursting with heat and umami. Perfectly balanced by a drizzle of sesame oil and garnished with fresh green onions, this dish pairs beautifully with steamed rice or noodles, making it a quick, crowd-pleasing favorite. Ready in just 45 minutes, it's an irresistible choice for anyone craving authentic Chinese-inspired flavors right at home.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (Chinese or Japanese)
- 250 grams chicken breast
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon hoisin sauce
- 1.5 tablespoons chili garlic sauce
- 1 teaspoon sugar
- 4 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 stalks green onions, thinly sliced
- 1 red chili, finely sliced (optional)
- 125 milliliters water
- 1 teaspoon sesame oil
Instructions
Cut the eggplants into long, thin strips about 2 inches in length. Sprinkle them lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Slice the chicken breast into thin strips. In a small bowl, toss the chicken with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Let it marinate while preparing other ingredients.
In a separate bowl, make the sauce by combining the remaining 3 tablespoons of soy sauce, dark soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, and water. Mix well and set aside.
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Add the eggplants and stir-fry for 4-5 minutes until they are softened and lightly browned. Remove from the pan and set aside.
Add another 2 tablespoons of vegetable oil to the same pan, then add the marinated chicken. Stir-fry for 3-4 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic, ginger, and optional sliced red chili. Stir-fry for about 30 seconds until fragrant.
Return the eggplants and chicken to the pan. Pour the sauce over the mixture and stir everything together. Let it cook for 3-4 minutes until the sauce thickens slightly and coats the ingredients.
Drizzle the sesame oil over the dish and give everything a final stir. Remove from heat.
Garnish with sliced green onions before serving. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 41.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 22.4 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1941 mg | 41% | |
*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.
