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Spicy Eggplant & Chicken Stir-Fry (茄子炒鸡肉丝)

A white oval plate with stir-fried chicken and glazed eggplant strips topped with scallions and sesame seeds, served alongside purple rice.

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!

Prep Time 5 mins
Cook Time 10 mins
Rest Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 2
Calories: 256
Dietary: Dairy-free, Gluten-free, High-fiber, High-protein
Description

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
  • 2 medium Asian eggplants
  • 1 tbsp neutral oil
  • 8 oz uncooked shredded chicken breast
  • 1 long hot green pepper, thinly sliced (and optionally, seeds removed)
  • 3 cloves garlic, minced
  • 2 scallions, sliced (white and green parts separated)
    • Sauce:
  • 1 tbsp soy sauce
  • 1/2 tbsp dark soy sauce
  • 1 1/2 tsp oyster sauce
  • 1/4 tsp black pepper
  • 1 tsp corn starch
  • 1/2 cup water
Instructions
  1. 1
    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.
  2. 2
    In the meantime, combine the soy sauce, dark soy sauce, oyster sauce, black pepper, corn starch, and water in a small bowl.
  3. 3
    Rinse the salt off the eggplant, then squeeze out as much moisture as possible. Discard the liquid.
  4. 4
    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.
  5. 5
    In the same pan, add the remaining oil. Add the green pepper, garlic, and scallion whites, and sauté until fragrant, 20-30 seconds.
  6. 6
    Add in the eggplant and sauce. Stir to combine, then cover and cook for 5 minutes.
  7. 7
    Remove the lid, add the cooked chicken back in, and stir continuously until the sauce has reduced and coats everything, about 2-3 minutes.
  8. 8
    Garnish with the scallion greens. Serve with rice and enjoy!

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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Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.