Spicy Szechuan-Style Chicken and Eggplant Stir-Fry
This vibrant and flavorful Szechuan-style stir-fry combines tender pieces of chicken with perfectly cooked eggplant in a spicy, savory sauce. A true delight for those who enjoy a bit of heat in their meals. The balance of textures with juicy chicken and silky eggplant makes this dish a standout. Care is taken not to overcook the eggplant, so it retains its shape and a slight bite. Ideal for a weeknight dinner or a tasty treat for guests.
4-6
Servings
240
Calories
13
Ingredients
Ingredients
eggplant
1 lb (peeled and cut into bite-sized pieces)
chicken
1 lb (cut into bite-sized pieces)
garlic
1 teaspoon (minced)
cornstarch
1 tablespoon (mixed with water to make a slurry)
canola oil
as needed (for deep frying and stir-frying)
green onion
2 stalks (sliced)
oyster sauce
2 tablespoons
soy sauce
2 tablespoons
water
2 tablespoons
white vinegar
1 tablespoon
sugar
1 tablespoon
chili paste
1 tablespoon
sesame oil
1 tablespoon
Instructions
1
Begin by preparing the spicy sauce. In a small mixing bowl, combine oyster sauce, soy sauce, water, white vinegar, sugar, and chili paste. Stir well until the sugar is completely dissolved. Set aside.
2
Heat a generous amount of canola oil in a large wok over medium-high heat. When the oil is hot, add the eggplant pieces and deep fry for approximately 2 minutes, or until they turn golden brown and tender. Remove the eggplant with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
3
Carefully remove excess oil from the wok, leaving about 1 tablespoon. Return the wok to the heat and add the minced garlic. Stir-fry for about 10 seconds or until fragrant.
4
Increase the heat to high and add the chicken pieces to the wok. Stir-fry the chicken until it's cooked through, about 5-7 minutes.
5
Once the chicken is cooked, pour the prepared spicy sauce into the wok. Allow it to simmer for about 2 minutes, letting the flavors meld together.
6
Gradually add the cornstarch slurry to the sauce, stirring constantly until the sauce thickens to your liking.
7
Return the fried eggplant to the wok and gently fold it into the sauce and chicken mixture, cooking for an additional 30 seconds to heat through.
8
Drizzle sesame oil over the top and garnish with sliced green onions before serving.
9
Enjoy the bold and spicy flavors of your Szechuan-style chicken and eggplant stir-fry!
Nutrition Information
14g
Fat
14g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan-Style Chicken and Eggplant Stir-Fry?
It is a vibrant Asian dish combining tender chicken and silky eggplant in a spicy, savory sauce.
How many servings does this recipe yield?
This recipe makes approximately 4 to 6 servings.
What are the main protein and vegetable ingredients?
The primary ingredients are 1 lb of chicken and 1 lb of eggplant.
How should the eggplant be prepared?
The eggplant should be peeled and cut into bite-sized pieces.
How is the eggplant cooked?
It is deep-fried in canola oil for about 2 minutes until golden brown and tender.
What type of oil is recommended for this stir-fry?
Canola oil is used for both deep frying the eggplant and stir-frying the chicken.
What ingredients make up the spicy sauce?
The sauce consists of oyster sauce, soy sauce, water, white vinegar, sugar, and chili paste.
How do you thicken the stir-fry sauce?
The sauce is thickened by gradually adding a cornstarch slurry while stirring constantly.
How long does it take to cook the chicken?
The chicken should be stir-fried over high heat for about 5 to 7 minutes until cooked through.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
How much protein is in one serving?
There are 18g of protein per serving.
What is the fat content of this dish?
One serving contains 14g of fat.
How many carbohydrates are in this recipe?
There are 14g of carbohydrates per serving.
What is used as a garnish for the dish?
The dish is garnished with sliced green onions and a drizzle of sesame oil.
How much garlic is used in the recipe?
The recipe calls for 1 teaspoon of minced garlic.
What is the first step in the instructions?
The first step is to prepare the spicy sauce by mixing oyster sauce, soy sauce, water, vinegar, sugar, and chili paste.
Should the eggplant be drained after frying?
Yes, place the fried eggplant on a paper towel-lined plate to drain excess oil.
How long should the garlic be stir-fried?
Stir-fry the garlic for about 10 seconds or until it becomes fragrant.
When is the fried eggplant added back to the wok?
It is added back after the sauce has thickened and then folded in for 30 seconds to heat through.
What kind of vinegar is used for the sauce?
The recipe specifies using 1 tablespoon of white vinegar.
How much chili paste is included?
The recipe uses 1 tablespoon of chili paste for its signature heat.
What is the purpose of the cornstarch?
It is mixed with water to create a slurry that thickens the sauce.
Is there any sugar in this recipe?
Yes, 1 tablespoon of sugar is added to the sauce to balance the spicy and savory flavors.
What heat setting is used for cooking the chicken?
The chicken is cooked over high heat to ensure it stir-fries properly.
How much sesame oil is added?
1 tablespoon of sesame oil is drizzled over the dish at the end.
What is the recommended size for the chicken pieces?
The chicken should be cut into bite-sized pieces.
How many stalks of green onion are needed?
Two stalks of green onion are used for slicing and garnishing.
How long should the sauce simmer?
The sauce should simmer for about 2 minutes to let the flavors meld.
What is the texture of the eggplant in this dish?
The eggplant is silky and tender while retaining its shape and a slight bite.
Can this recipe be prepared on a weeknight?
Yes, its relatively short cooking times make it ideal for a weeknight dinner.