Spicy Chicken and Eggplant Stir-Fry

chicken-eggplant-stir-fry
Photo by Jen Causey
Spicy Chicken and Eggplant Stir-Fry 3.3 21 5 1
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 580 calories
    • Fat 20 g (2g saturated fat)
    • Cholesterol 83 mg
    • Sodium 807 mg
    • Protein 33 g
    • Carbohydrate 64 g
    • Sugar 19 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 21 mg

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.

Ingredients

  1. Check 1 cup jasmine rice
  2. Check 3 tablespoons canola oil
  3. Check 2 tablespoons toasted sesame oil
  4. Check 2 pounds Japanese 
eggplant, cut into 
1-in. cubes
  5. Check 1 pound chicken breast tenders, cut into 
1-in. pieces
  6. Check 1 tablespoon chopped 
garlic
  7. Check 1 tablespoon chopped 
fresh ginger
  8. Check ½ teaspoon crushed red pepper
  9. Check 1 bunch scallions, 
sliced, white and green parts separated
  10. Check cup teriyaki sauce

Directions

  1. Cook the rice according to the 
package directions.
  2. 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.
  3. Serve hot over the cooked rice.