Chicken With Chinese Eggplant Recipes

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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

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

MEDITERRANEAN CHICKEN WITH EGGPLANT



Mediterranean Chicken with Eggplant image

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

Provided by thepamperedchefny

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h20m

Yield 5

Number Of Ingredients 8

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
3 tablespoons olive oil
6 skinless, boneless chicken breast halves - diced
1 onion, diced
2 tablespoons tomato paste
½ cup water
2 teaspoons dried oregano
salt and pepper to taste

Steps:

  • Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
  • Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
  • Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 26.6 g, Cholesterol 82.1 mg, Fat 10.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 1.7 g, Sodium 146.8 mg, Sugar 10.2 g

CHICKEN WITH CHINESE EGGPLANT



Chicken With Chinese Eggplant image

This is a combination of a number of different recipes along with my own personal preference changes. The sauce has a slight kick, so if you have people who are squeamish about spicy heat, you may want to cut down on the hot sauce.

Provided by gadgetman0404

Categories     Chicken Breast

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb boneless skinless chicken breast, sliced thin and cut into strips
1 teaspoon dried shrimp
2 tablespoons sherry wine (Shaoxing Cooking Wine)
3 garlic cloves, minced
1 large onion
2 medium eggplants
1 teaspoon hot sauce (Sriracha)
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 teaspoon artificial sweetener or 1 teaspoon sugar
1 tablespoon tomato paste
4 teaspoons light olive oil or 4 teaspoons peanut oil, divided
1/2 cup chicken stock

Steps:

  • Brine chicken for 1-3 hours in solution of 2 cups water, 1/4 cup kosher salt and 1/4 cup sugar.
  • Soak dried shrimp in sherry for 1-3 hours.
  • Meanwhile, halve eggplant then slice halves radially into 4 slices per half.
  • and then into smaller pieces.
  • Spread on cooling racks over the sink or cookie sheets.
  • Sprinkle with salt and weight down with heavy cutting board.
  • Let drain for one hour or more.
  • Quarter and slice onion, set aside.
  • Mince garlic, set aside.
  • Drain chicken and pat dry.
  • Strain shrimp out of sherry and discard shrimp (reserve sherry).
  • Combine sherry, hot sauce, dark soy sauce,light soy sauce, rice wine vinegar, splenda and tomato paste and whisk together.
  • Add half of oil to wok and heat over high heat.
  • Add chicken and cook about 1/2 way (but browned on all sides).
  • Remove to a plate.
  • Add remaining oil and allow to come to temperature.
  • Add onions, stir fry for about 1 minute.
  • Add Eggplant, stir fry for about 5 minutes.
  • Replace chicken in wok.
  • Add Sauce and Stir fry until done.
  • Serve with brown rice.

SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN



Spicy Chinese Eggplant (Aubergine) and Chicken image

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

1 lb eggplant
1 lb chicken
1 teaspoon garlic
1 tablespoon cornstarch
canola oil
green onion
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon sugar
1 tablespoon chili paste
1 tablespoon sesame oil

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



Stir-Fried Chicken and Eggplant With Thai Basil image

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

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

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

CHICKEN WITH EGGPLANT



Chicken With Eggplant image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 chicken, 3 pounds, cut into quarters
Salt to taste
Freshly ground pepper to taste
2 small eggplants, about 1 1/4 pounds total
1 large onion, about 1/2 pound, peeled
2 small tomatoes, about 1/2 pound total
2 tablespoons olive oil
1 tablespoon finely minced garlic
1/4 cup red-wine vinegar
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried hot red pepper flakes
Finely chopped parsley for garnish

Steps:

  • Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
  • Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
  • Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
  • Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
  • Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
  • Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
  • Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
  • Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1583 milligrams, Sugar 8 grams, TransFat 0 grams

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