This Eggplant Stir-fry with Chicken is in the Cantonese style—the flavor of the eggplant shines through with aromatic garlic, scallions, ginger, and juicy chicken. It’s a delicious one-pan meal and my new favorite way to enjoy Chinese eggplant.
Do I Need to Use Chinese Eggplant?
Chinese eggplants have fewer seeds than the average globe variety you see in grocery stores. They also have thinner skins and are generally more tender and faster cooking. During the summer, they’re plentiful. So now is a great time to enjoy them.
Japanese eggplants are similar in that they are long and thin, with fewer seeds. That said, they tend to be a bit denser than Chinese eggplants, with darker skin. As a result, they can take a bit longer to cook. You can still use them in this recipe!
We also have a guide on how to grow Chinese eggplant at home for those with garden space and a green thumb.
All About the Basics
What I realized about this recipe is that it’s quite simple, because it involves just a few techniques (like velveting the chicken) and the Chinese essential pantry ingredients we reach for every day.
The result tastes delightfully close to a restaurant-style Chicken with Eggplant Stir Fry. There is one notable difference, which is that almost all Chinese restaurants out there will deep-fry eggplant.
Why? The result is tender eggplant that remains a vibrant purple. Plus, restaurants need shortcuts to put food on tables quickly.
It’s the same technique that is often used for string beans. (The reason why you love those “dry fried” string beans is that they’re actually deep-fried. My mom’s version of the recipe actually does dry-fry the string beans.)
For home cooks, we sear the eggplant in the wok with just a few tablespoons of oil to get it tender. It uses much less oil, but it doesn’t preserve that vivid purple color as well. I promise it still tastes absolutely delicious! But if you’ve ever wondered how restaurants maintain that eggplant color, now you know.
Recipe Instructions
Thinly slice the chicken breast against the grain. Transfer to a small bowl and toss with the water, cornstarch, oil, and oyster sauce until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut, so you end up with triangular shapes.
Heat your wok over medium-high heat until it’s lightly smoking. If you’re using a skillet, use a stainless steel skillet and preheat it until a drop of water beads on the surface.
Add 3 tablespoons of oil and the eggplant. Stir immediately to coat the eggplant (it absorbs oil quickly). Cook over medium heat for 5-6 minutes. Don’t turn the heat too high, as it can scorch the eggplant. When the eggplant is slightly softened but not so soft that you can mash it, transfer it to a dish.
Next, wash the wok/pan. You can use water to cool it down before you scrub. The goal is to remove any eggplant residue and moisture from the wok that could burn or cause sticking when you sear the chicken next.
Premix the sauce: the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
Place the wok over medium-high heat until all the water has evaporated and the wok is lightly smoking once again.
Add the remaining tablespoon of oil to the wok and swirl to coat. Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes. Flip and cook for another minute. Stir-fry until the chicken is about 80% cooked. Transfer back to the marinating bowl.
Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant.
Add the wine around the perimeter of the wok to deglaze. Then return the eggplant and chicken back to the pan, along with the premixed sauce and the green parts of the scallions. If the wok seems dry, add 2 tablespoons of water. Stir-fry to coat the chicken and eggplant in the sauce.
Serve immediately with steamed rice.
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Recipe
Eggplant Stir-fry with Chicken
Ingredients
For the chicken:
- 12 ounces chicken breast
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons oil (any neutral oil, such as vegetable or canola oil)
- 2 teaspoons oyster sauce
For the rest of the dish:
- 1 pound Chinese eggplant (2-3 eggplants)
- 4 tablespoons neutral oil (such as canola, vegetable, or avocado oil, divided)
- 1½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 3 thin slices ginger
- 3 cloves garlic (chopped)
- 3 scallions (cut into 2-inch/5cm lengths, white and green parts separated)
- 2 tablespoons Shaoxing wine (or clear rice wine)
- 2 tablespoons water (optional)
Instructions
- Thinly slice the chicken breast against the grain. Transfer to a small bowl and toss with the water, cornstarch, oil, and oyster sauce until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
- Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut, so you end up with triangular shapes.
- Heat your wok over medium-high heat until it’s lightly smoking. If you’re using a skillet, use a stainless steel skillet and preheat it until a drop of water beads on the surface.
- Add 3 tablespoons of oil and the eggplant. Stir immediately to coat the eggplant (it absorbs oil quickly). Cook over medium heat for 5-6 minutes. Don’t turn the heat too high, as it can scorch the eggplant. When the eggplant is slightly softened but not so soft that you can mash it, transfer it to a dish.
- Next, wash the wok/pan. You can use water to cool it down before you scrub. The goal is to remove any eggplant residue and moisture from the wok that could burn or cause sticking when you sear the chicken next.
- Premix the sauce: the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
- Place the wok over medium-high heat until all the water has evaporated and the wok is lightly smoking once again. Add the remaining tablespoon of oil to the wok and swirl to coat. Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes. Flip and cook for another minute. Stir-fry until the chicken is about 80% cooked. Transfer back to the marinating bowl.
- Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant. Add the wine around the perimeter of the wok to deglaze. Then return the eggplant and chicken back to the pan, along with the premixed sauce and the green parts of the scallions. If the wok seems dry, add 2 tablespoons of water. Stir-fry to coat the chicken and eggplant in the sauce. Serve immediately with steamed rice.
