Savory Asian Chicken & Eggplant Stir-Fry
Indulge in the vibrant flavors of this Savory Asian Chicken & Eggplant Stir-Fry, which brings together tender slices of chicken and the subtle, creamy texture of Japanese eggplant. Highlighted with a fragrant garlic and sesame sauce, this dish strikes the perfect balance between savory and slightly sweet, making it a delightful meal perfect for lunch or a quick snack. Marinated chicken is quickly stir-fried to retain its juiciness, while the eggplant absorbs all the rich flavors from the wok. Serve it over a bed of fluffy rice to complete your culinary experience, reminiscent of your favorite takeout but better, as you’ve made it yourself!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
chicken breasts, sliced
6 ounces (sliced)
green onion, sliced
1/2 ounce (sliced)
cornstarch
2 tablespoons (mixed (1 1/2 tbsp. cornstarch with 1 1/2 tbsp. water))
vegetable oil
3 tablespoons (divided)
sesame oil
1 teaspoon (drizzled)
Japanese eggplants
12 ounces (sliced lengthwise into quarters)
fresh garlic, chopped
2 tablespoons (chopped)
red bell peppers, chopped
2 ounces (chopped)
cooking wine (rice wine)
1 teaspoon (added)
soy sauce
2 tablespoons (added)
oyster sauce
1 tablespoon (added)
water
3/4 cup (added)
cooked rice
to serve (for serving)
egg white
1 (beaten)
salt
1 pinch (added)
Instructions
1
In a bowl, combine the chicken breast slices with egg white, cornstarch, a pinch of salt, and 1 tablespoon of vegetable oil. Massage the marinade into the chicken and refrigerate for a minimum of 2 hours for optimal flavor.
2
Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat for about 20 seconds. Add the marinated chicken and stir-fry quickly for about 30 seconds until the chicken is lightly browned. Remove the chicken from the wok and drain it on paper towels.
3
In the same wok, add 2 tablespoons of chopped garlic and the red bell pepper. Stir-fry for about 5 seconds until fragrant. Then, pour in the rice cooking wine, soy sauce, oyster sauce, and water, stirring well.
4
Prepare the Japanese eggplants by slicing off the stem and cutting them lengthwise into quarters. Add the eggplant to the wok and stir until it begins to boil. Reduce the heat to low, cover the wok, and let it cook for 2 to 3 minutes, ensuring there is still enough liquid in the wok.
5
After 2 minutes, check the tenderness of the eggplant. If they are soft enough, slowly add the cornstarch mixture and stir. Add the cooked chicken back into the wok and mix thoroughly, allowing the flavors to combine.
6
Finally, fold in the sliced green onions and drizzle with sesame oil. Stir well to ensure everything is evenly coated and combined.
7
Serve the savory stir-fry hot over a bed of steamed or fried rice for the perfect meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in Savory Asian Chicken & Eggplant Stir-Fry?
The primary protein used in this stir-fry is 6 ounces of sliced chicken breast.
What type of eggplant is recommended for this recipe?
This recipe specifically calls for 12 ounces of Japanese eggplants, known for their subtle, creamy texture.
How long should the chicken be marinated?
For optimal flavor and tenderness, the chicken should be marinated in the refrigerator for a minimum of 2 hours.
What ingredients are included in the chicken marinade?
The marinade consists of egg white, cornstarch, a pinch of salt, and 1 tablespoon of vegetable oil.
How should the Japanese eggplant be prepared before cooking?
Prepare the Japanese eggplants by slicing off the stems and cutting them lengthwise into quarters.
What oils are used in this stir-fry dish?
The recipe uses 3 tablespoons of vegetable oil for the frying process and 1 teaspoon of sesame oil for a final flavor drizzle.
How long is the initial stir-fry for the marinated chicken?
The chicken is stir-fried quickly over medium-high heat for about 30 seconds until it is lightly browned.
What aromatics and vegetables are stir-fried with the garlic?
The recipe includes 2 tablespoons of chopped garlic and 2 ounces of chopped red bell pepper.
What liquid ingredients make up the savory sauce?
The sauce is composed of rice cooking wine, soy sauce, oyster sauce, and 3/4 cup of water.
How is the eggplant cooked to ensure it is tender?
After adding it to the sauce, reduce the heat to low, cover the wok, and let the eggplant cook for 2 to 3 minutes.
How is the stir-fry sauce thickened?
The sauce is thickened by adding a mixture of 1.5 tablespoons of cornstarch and 1.5 tablespoons of water.
What is the final garnish for the stir-fry?
The dish is finished by folding in sliced green onions and drizzling it with sesame oil.
What should I serve with Savory Asian Chicken & Eggplant Stir-Fry?
This dish is best served hot over a bed of steamed or fried rice.
Can this recipe be considered a quick meal?
Yes, while it requires marinating time, the actual stir-fry cooking process is very fast, making it ideal for a quick lunch or dinner.
How much garlic is used in this recipe?
This recipe uses 2 tablespoons of fresh chopped garlic to provide a fragrant base.
What is the purpose of the egg white in the marinade?
The egg white, combined with cornstarch, helps to create a protective coating that keeps the chicken tender and juicy during high-heat stir-frying.
Should the chicken be drained after its initial fry?
Yes, once the chicken is lightly browned, it should be removed from the wok and drained on paper towels.
How long do you stir-fry the garlic and red bell pepper?
They should be stir-fried for about 5 seconds until they become fragrant before adding the liquid ingredients.
What do I do if there is not enough liquid when cooking the eggplant?
The instructions advise ensuring there is still enough liquid in the wok before covering it to steam the eggplant.
Is this dish spicy?
Based on the ingredients, this is a savory and slightly sweet dish rather than a spicy one, as it uses oyster sauce and red bell peppers.
How much red bell pepper is needed?
You will need 2 ounces of chopped red bell pepper for this recipe.
When do I add the cooked chicken back into the wok?
The cooked chicken is added back into the wok after the eggplant is tender and the cornstarch thickening mixture has been stirred in.
What is the quantity of oyster sauce used?
The recipe calls for 1 tablespoon of oyster sauce.
What is the quantity of soy sauce used?
The recipe calls for 2 tablespoons of soy sauce.
How much green onion is required?
The recipe uses 1/2 ounce of sliced green onions.
What cooking vessel is best for this recipe?
A large wok is recommended for this stir-fry to allow for even heat distribution and space for tossing the ingredients.
What is the heat setting for stir-frying the chicken?
The chicken should be stir-fried over medium-high heat.
How much water is used for the cornstarch slurry?
The cornstarch slurry uses 1.5 tablespoons of water mixed with 1.5 tablespoons of cornstarch.
What flavor profile can I expect from this dish?
This dish offers a savory and slightly sweet profile with rich umami from the oyster and soy sauces and a fragrant finish from garlic and sesame.
Is the chicken breast used whole or sliced?
The chicken breast should be sliced into thin pieces before marinating and cooking.