Chicken Eggplant Stir-Fry Recipe - Allrecipes.com
Chicken Eggplant Stir-Fry Recipe
  • READY IN 40 mins

Chicken Eggplant Stir-Fry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  2. 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.
  3. Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  4. 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.
  5. Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2013

We loved this recipe! It is quick and easy, and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! But it quickly cooks down and the dish looks beautiful. My kids think they don't like eggplant, and turn their nose up at spinach. But everyone loves this dish.

 
Most Helpful Critical Review
Jul 08, 2012

This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe

 

9 Ratings

Sep 19, 2013

Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to give this 3 or 4 stars. I decided on 3, but I lean towards 3.5. I made this pretty much as written, minor changes included using coconut oil instead of canola, and adding some chopped scallion and red pepper flakes to the stir fry pan at the mushroom adding stage. I served it over skinny rice noodles, very good way to serve. I used crimini mushrooms (sometimes known as baby bella) and would definitely NOT suggest using white/button mushrooms, although I'm a very timid/reluctant mushroom eater. I actually enjoyed the crimini mushrooms in this recipe quite a bit! I say if you like eggplant, DO give this recipe a try, and if you don't like eggplant, perhaps omit it and use some other veggies such as carrots, peppers, bamboo shoots, snap peas, etc.

 
Jan 29, 2013

Simple, quick, delicious. Really nice flavor, very healthy especially if you cut down on the oils.

 
Aug 20, 2014

Added more veggies and Japanese mirin to the sauce (thicken sauce with corn starch or potato starch)

 
Aug 04, 2014

This was very good. I did do some changes, due to not having all the ingredients. Added onion, red peppers, and changed out the mushrooms with garbanzo beans, for added fiber and protein. Hubby loved it.

 
Dec 06, 2012

This was tasty. I added more soy sauce and some dry white wine to the wok. Make sure to thoroughly cook the eggplant on the separate pan before adding it to the stir fry.

 

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Nutrition

  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 600 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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