Elevate your weeknight dinner game with this mouthwatering chicken and eggplant stir fry. Think tender pieces of chicken and silky eggplant mingling with sweet onion and coated in a savory sauce that’s the epitome of umami goodness. This dish not only satisfies your taste buds but also fits perfectly into a busy schedule, as it comes together in just 30 minutes. Yum!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 medium eggplant, cut into bite-sized pieces
- 1 small onion, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste
- 2 tablespoons toasted sesame seeds, for garnish
- 2 scallions, sliced, for garnish
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and cornstarch (if using). Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more oil if needed. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
- Add the sliced onion and eggplant to the skillet. Cook, stirring frequently, until the vegetables are tender and slightly caramelized, about 5-6 minutes.
- Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Toss to coat everything evenly and let it simmer for another 2-3 minutes.
- Season with salt and pepper to taste.
- Serve the stir fry over cooked rice or noodles, and garnish with toasted sesame seeds and sliced scallions.
Notes
For added depth of flavor, marinate the chicken in the soy sauce mixture for about 15 minutes before cooking. If you prefer a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. Feel free to customize the vegetable selection based on your preferences, what’s in season, or whatever you have on hand in the fridge. Pair this dish with a simple cucumber salad or steamed broccoli for a well-rounded meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
