Eggplant Stir-fry with Chicken

Eggplant Stir-fry with Chicken

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.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 298kcal

Author: Kaitlin

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)

US Customary - Metric

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.

Nutrition