Best 3 Chicken Eggplant Stir Fry Recipes

**Savor the Delightful Fusion of Chicken and Eggplant in a Stir-Fry Symphony**

Embark on a culinary journey with a tantalizing stir-fry that harmoniously blends the succulent flavors of chicken and eggplant. This vibrant dish, a captivating blend of textures and tastes, promises a delectable experience that will leave you craving for more.

In this ultimate guide to chicken eggplant stir-fry, we present a diverse collection of recipes that cater to every palate. From the classic stir-fry with a symphony of colorful vegetables to a spicy Szechuan-inspired variation, each recipe promises a unique culinary adventure.

For those seeking a classic stir-fry, our first recipe showcases tender chicken and eggplant stir-fried with an array of vibrant vegetables, coated in a delectable sauce that tantalizes the taste buds.

If you crave a bolder flavor profile, delve into our Szechuan chicken eggplant stir-fry, where the heat of chili peppers and the aromatic Sichuan peppercorns create a symphony of flavors that dance on the palate.

For those with a preference for a healthier option, our low-carb chicken eggplant stir-fry offers a satisfying meal without sacrificing taste. With a delectable sauce made from coconut aminos and a medley of vegetables, this recipe caters to both health-conscious individuals and those seeking a lighter meal.

Vegetarians and vegans can also partake in the culinary delight with our meatless chicken eggplant stir-fry. This innovative recipe swaps chicken for tofu, creating a protein-packed dish that is equally flavorful and satisfying.

No matter your dietary preferences, our collection of chicken eggplant stir-fry recipes guarantees a culinary journey filled with diverse flavors and textures. Prepare to tantalize your taste buds and embark on a culinary adventure that will leave you craving for more.

Here are our top 3 tried and tested recipes!

SPICY CHICKEN AND EGGPLANT STIR-FRY

Spicy Chicken and Eggplant Stir-Fry image

Get the recipe for Spicy Chicken and Eggplant Stir-Fry.

Provided by Karen Rankin

Time 25m

Number Of Ingredients 10

Ingredients

1 cup jasmine rice
3 tablespoons canola oil
2 tablespoons toasted sesame oil
2 pounds Japanese eggplant, cut into 1-in. cubes
1 pound chicken breast tenders, cut into 1-in. pieces
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
0.5 teaspoon crushed red pepper
1 bunch scallions, sliced, white and green parts separated
0.33 cup teriyaki sauce

Steps:

Cook the rice according to the package directions.
Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked about 1 minute. Stir in the scallion greens.
Serve hot over the cooked rice.

Nutrition Facts : Calories 580 kcal, Carbohydrate 64 g, Cholesterol 83 mg, Protein 33 g, Sodium 807 mg, Sugar 19 g, Fat 20 g, UnsaturatedFat 0 g

CHICKEN EGGPLANT STIR-FRY

Chicken Eggplant Stir-Fry image

A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.

Provided by Questoria

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

½ large eggplant, sliced into rounds
⅛ teaspoon salt
4 skinless, boneless chicken breast halves , cut into cubes
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
⅛ teaspoon ground black pepper
4 cups spinach

Steps:

Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Nutrition Facts : Calories 190.2 calories, Carbohydrate 8.7 g, Cholesterol 58.5 mg, Fat 6.3 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 1 g, Sodium 599.6 mg, Sugar 3.1 g

ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY

Asian Chicken and Japanese Eggplant Stir-Fry image

We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven't tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

6 ounces chicken breasts, sliced
1/2 ounce green onion, sliced
cornstarch, mix (50% water, 50% cornstarch, need 1 1/2 tbsp.)
2 tablespoons vegetable oil
1 teaspoon sesame oil
12 ounces Japanese eggplants, sliced lengthwise into quarters (depending upon size)
2 tablespoons fresh garlic, chopped
2 ounces red bell peppers, chopped
1 teaspoon cooking wine (rice wine)
2 tablespoons soy sauce
1 tablespoon oyster sauce
3/4 cup water
cooked rice, for serving
1 egg white
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch salt

Steps:

Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
Serve with steamed or fried rice.

Nutrition Facts : Calories 468.7, Fat 31.1, SaturatedFat 5.3, Cholesterol 54.4, Sodium 1420.7, Carbohydrate 24.4, Fiber 7, Sugar 5.9, Protein 24.3

Tips:

Use fresh, high-quality ingredients for the best flavor.
Cut the chicken and eggplant into uniform pieces so they cook evenly.
Don't overcrowd the pan when cooking the chicken and eggplant. Cook them in batches if necessary.
Use a large wok or skillet so there's plenty of room to stir-fry.
Keep the heat high and stir-fry the chicken and eggplant quickly so they don't overcook.
Add the sauce ingredients towards the end of cooking so they don't burn.
Serve the stir-fry immediately over rice or noodles.

Conclusion:

This chicken and eggplant stir-fry is a quick, easy, and delicious meal that's perfect for a weeknight dinner. It's packed with flavor and vegetables, and it's a great way to use up leftover chicken. With a few simple tips, you can make a stir-fry that's sure to please everyone at the table. So next time you're looking for a healthy and flavorful meal, give this chicken and eggplant stir-fry a try.