CHICKEN EGGPLANT STIR-FRY
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
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
SPICY CHICKEN AND EGGPLANT STIR-FRY
Get the recipe for Spicy Chicken and Eggplant Stir-Fry.
Provided by Karen Rankin
Time 25m
Number Of Ingredients 10
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
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN
This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.
Provided by jordana sarrell
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Spicy Sauce Ingredients.
- Cut up chicken to desired size.
- Peel eggplant and cut up to desired size.
- Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
- Stir Fry garlic in wok, about 10 seconds.
- Cook chicken.
- Add Spicy Sauce into wok and simmer then add cornstarch.
- Add eggplant and stir, about 30 seconds.
- Serve and Enjoy!
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
- Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
- Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
- Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY
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
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
STIR-FRY EGGPLANT
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Sauté onions and garlic in hot oil for 2 minutes.
- Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
- Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 5 grams, TransFat 0 grams
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