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Chicken and Eggplant Stir Fry
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Chicken and Eggplant Stir Fry is a delicious, quick, and healthy dish perfect for any weeknight dinner. Combining tender chicken thighs with Japanese eggplant, fresh basil, and a flavorful sauce, this stir fry is sure to become a favorite in your meal rotation. Whether served with rice, cauliflower rice, or noodles, it’s a versatile recipe that can be easily customized to suit your taste.
Do You Need to Use a Wok to Stir-Fry Chicken and Eggplant?
While a wok is traditional for stir-frying and offers the best results due to its high sides and even heating, a large skillet can also work. The most important thing is that the skillet gets hot enough so that you can quickly sear the ingredients.
Pro Tips for the Best Eggplant and Chicken Stir Fry
- Ensure the cut sides of the eggplant touch the hot skillet for an even sear.
- Cook in batches if necessary to prevent steaming.
- Use fresh garlic, green onions, and basil for the best flavor.
- Stir the sauce immediately to prevent clumping.
- Fresh herbs and crunchy peanuts add a delightful contrast to the stir fry.
Chicken and Eggplant Stir Fry
Ingredients for Chicken Eggplant Stir Fry Recipe
Substitution
Note
- 1 tablespoon avocado oil
-
2 Japanese eggplants
or 10oz regular eggplant
- Slice diagonally and cut into 1.5-inch pieces
-
1 lb chicken thighs, fat trimmed and cut thinly into strips
- vegan swap - shiitake mushrooms
-
2 teaspoons white pepper
-
2 teaspoons arrowroot
-
corn starch
- 1 tablespoon low sodium soy sauce
- spray oil
- 2 tablespoons mirin
- 1 tablespoon low sodium soy sauce
- liquid aminos, tamari
- 2 teaspoons fish sauce
- 1 teaspoon coconut sugar
- 1/3 cup low sodium chicken broth
- 2 teaspoons sesame oil
- 1 tablespoon arrowroot
- corn starch
-
1 tablespoon avocado oil
- 1 1/2 tablespoons fresh garlic, minced
- 2 green onion stalks, chopped
- 1 cup basil leaves, torn
-
crushed roasted peanuts
- fresh, torn basil
- fresno peppers or jalapeños
How to Prepare Chicken and Eggplant Stir Fry
Step 1
Prepare the Chicken: Add white pepper, arrowroot, and soy sauce to the chicken strips. Mix well to coat each piece thoroughly. It should be sticky. Set aside.
Step 2
Make the Sauce: In a cup or glass bowl, combine mirin, soy sauce, fish sauce, coconut sugar, chicken broth, and sesame oil. Whisk until well combined. Once seasoned to your liking, whisk in the arrowroot. Set aside.
Step 3
Cook the Eggplant: Heat a wok or large skillet over medium-high heat. Once hot, add avocado oil and then the eggplant. Sear for 4-6 minutes until the eggplant is softened and browned. Remove from the skillet and set aside.
Step 4
Cook the Chicken: In the same wok/skillet, spray a little oil and add the chicken. Allow one side to rest on the skillet for about 1 minute, and then toss the chicken for 1-2 minutes until cooked through. Set aside.
Step 5
nonstick skillet Stir Fry the Aromatics: Place the wok on low-medium heat, add oil, garlic, and green onions. Cook until fragrant, about 1 minute, ensuring not to burn the garlic.
Step 6
Combine and Finish: Make a hole in the center of the wok/skillet and pour in the sauce. It should be slightly simmering with bubbles. Stir immediately to avoid clumping. Toss all ingredients in the sauce and remove from heat. Tear in basil leaves and stir together.
=”https://fitmencook.com/wp-content/uploads/2024/04/quick-chicken-sesame6-1.jpg” alt=”” width=”394″ height=”700″ />
Step 7
Serve: Enjoy the stir-fry with rice, cauliflower rice, or noodles. Garnish with crushed roasted peanuts, fresh basil, and sliced Fresno peppers or jalapeños.
height=”700″ />
Meal Prep:
The chicken will last in the fridge for 4 – 5 days in an airtight container and lasts several months in the freezer.
Want more Chicken recipes?
High Protein Valentine’s Day Dinner: Malagasy Vanilla Chicken & Prawns (30g Protein)
Low Carb Chicken Fajita Bowl Recipe
Ginger Chicken Stir-fry Meal Prep
Chicken and Eggplant Stir Fry
Kevin Curry
INGREDIENTS
- 1 tablespoon avocado oil
-
2 Japanese eggplants
- or 10oz regular eggplant
- Slice diagonally and cut into 1.5-inch pieces
-
1 lb chicken thighs, fat trimmed and cut thinly into strips
- vegan swap - shiitake mushrooms
-
2 teaspoons white pepper
-
2 teaspoons arrowroot
-
corn starch
- 1 tablespoon low sodium soy sauce
- spray oil
- 2 tablespoons mirin
- 1 tablespoon low sodium soy sauce
- liquid aminos, tamari
- 2 teaspoons fish sauce
- 1 teaspoon coconut sugar
- 1/3 cup low sodium chicken broth
- 2 teaspoons sesame oil
- 1 tablespoon arrowroot
- corn starch
-
1 tablespoon avocado oil
- 1 1/2 tablespoons fresh garlic, minced
- 2 green onion stalks, chopped
- 1 cup basil leaves, torn
-
crushed roasted peanuts
- fresh, torn basil
- fresno peppers or jalapeños
INSTRUCTIONS
-
Prepare the Chicken: Add white pepper, arrowroot, and soy sauce to the chicken strips. Mix well to coat each piece thoroughly. It should be sticky. Set aside.
-
Make the Sauce: In a cup or glass bowl, combine mirin, soy sauce, fish sauce, coconut sugar, chicken broth, and sesame oil. Whisk until well combined. Once seasoned to your liking, whisk in the arrowroot. Set aside.
-
Cook the Eggplant: Heat a wok or large skillet over medium-high heat. Once hot, add avocado oil and then the eggplant. Sear for 4-6 minutes until the eggplant is softened and browned. Remove from the skillet and set aside.
-
Cook the Chicken: In the same wok/skillet, spray a little oil and add the chicken. Allow one side to rest on the skillet for about 1 minute, and then toss the chicken for 1-2 minutes until cooked through. Set aside.
-
Stir Fry the Aromatics: Place the wok on low-medium heat, add oil, garlic, and green onions. Cook until fragrant, about 1 minute, ensuring not to burn the garlic.
-
Combine and Finish: Make a hole in the center of the wok/skillet and pour in the sauce. It should be slightly simmering with bubbles. Stir immediately to avoid clumping. Toss all ingredients in the sauce and remove from heat. Tear in basil leaves and stir together.
=”https://fitmencook.com/wp-content/uploads/2024/04/quick-chicken-sesame6-1.jpg” alt=”” width=”394″ height=”700″ />
-
Serve: Enjoy the stir-fry with rice, cauliflower rice, or noodles. Garnish with crushed roasted peanuts, fresh basil, and sliced Fresno peppers or jalapeños.
height=”700″ />Meal Prep:
The chicken will last in the fridge for 4 – 5 days in an airtight container and lasts several months in the freezer.
Nutrition per serving
Reviews
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May 14 2024
This was DELICIOUS!! I used cornstarch because I didn’t have arrowroot and I added mushrooms. Definitely will be making this again and again. So far all of the recipes I have tried from FitMenCook have been off the chain! Thank you Kevin for sharing such delicious and healthy meals for me and my family! xoxo
I’m happy to hear this!