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Chicken and Eggplant Stir Fry

Prep: 15 min
Cook: 25 min
Total: 40 min

Ingredients for Chicken Eggplant Stir Fry Recipe

  • 1 tablespoon avocado oil
  • 2 Japanese eggplants
    • or 10oz regular eggplant
  • Slice diagonally and cut into 1.5-inch pieces
For the chicken
  • 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
Sauce
  • 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
Stir Fry
  • 1 tablespoon avocado oil
  • 1 1/2 tablespoons fresh garlic, minced
  • 2 green onion stalks, chopped
  • 1 cup basil leaves, torn
Garnish
  • 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

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.

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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.

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Meal Prep:

The chicken will last in the fridge for 4 – 5 days in an airtight container and lasts several months in the freezer.