Food Recipes Spicy Chicken and Eggplant Stir-Fry 3.6 (56) 1 Review This three-step Thai chicken eggplant recipe makes a great dinner feel effortless. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on April 29, 2016 Print Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 15 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 cup jasmine rice 3 tablespoons canola oil 2 tablespoons toasted sesame oil 2 pounds Japanese eggplant, cut into 1-in. cubes 1 pound chicken breast tenders, cut into 1-in. pieces 1 tablespoon chopped garlic 1 tablespoon chopped fresh ginger ½ teaspoon crushed red pepper 1 bunch scallions, sliced, white and green parts separated ⅓ cup teriyaki sauce Directions 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. Print Nutrition Facts (per serving) 580 Calories 20g Fat 64g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 580 % Daily Value * Total Fat 20g 26% Cholesterol 83mg 28% Sodium 807mg 35% Total Carbohydrate 64g 23% Total Sugars 19g Protein 33g Calcium 21mg 2% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.