If you’re looking for a flavorful, high protein dish to go with your rice, let this be the end of your search.
This eggplant and chicken stir-fry is spicy, savory, garlicky, and saucy, which makes it the perfect 下饭菜 (“dish that goes with rice”). Because we’re using chicken breast (instead of the traditional pork), it’s also very macro friendly!
Spicy Eggplant & Chicken Stir-Fry (茄子炒鸡肉丝)
Shredded chicken with tender eggplant and spicy peppers, stir-fried with a garlicky, savory sauce. This dish comes together in under 30 minutes and goes perfectly with a bowl of rice.
Ingredients
Sauce:
Instructions
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Cut the eggplant into 2-inch pieces, then slice each piece lengthwise into matchsticks. Toss with salt in a bowl and set aside for 15 minutes.
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In the meantime, combine the soy sauce, dark soy sauce, oyster sauce, black pepper, corn starch, and water in a small bowl.
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Rinse the salt off the eggplant, then squeeze out as much moisture as possible. Discard the liquid.
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Heat half the oil in a wok or large pan over medium-high heat. Add the shredded chicken breast, separating the pieces, and cook for 2-3 minutes per side until cooked through. Remove and set aside.
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In the same pan, add the remaining oil. Add the green pepper, garlic, and scallion whites, and sauté until fragrant, 20-30 seconds.
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Add in the eggplant and sauce. Stir to combine, then cover and cook for 5 minutes.
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Remove the lid, add the cooked chicken back in, and stir continuously until the sauce has reduced and coats everything, about 2-3 minutes.
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Garnish with the scallion greens. Serve with rice and enjoy!
Nutrition Facts
256kcal
Calories
30g
Protein
16g
Carbs
9g
Fat
5g
Fiber
g
Sugar
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 256kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 16g6%
- Dietary Fiber 5g20%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe uses my shredded chicken breast recipe, which you can find here!
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