Asian Chicken And Japanese Eggplant Stir-Fry Recipe

Name: Asian Chicken And Japanese Eggplant Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Marinade; 1 egg white; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; 1 pinch salt

Servings: persons

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
Marinade
1 egg white
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch salt

1
Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
2
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.
3
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.
4
Serve with steamed or fried rice.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Asian Chicken And Japanese Eggplant Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Chicken And Japanese Eggplant Stir-Fry

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