Spicy Chicken and Eggplant Stir-Fry


This three-step Thai chicken eggplant recipe makes a great dinner feel effortless.

Spicy Chicken and Eggplant Stir-Fry
Photo: Jen Causey
Hands On Time:
15 mins
Total Time:
25 mins
4 serves


  • 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

  • cup teriyaki sauce


  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.

Nutrition Facts (per serving)

580 Calories
20g Fat
64g Carbs
33g Protein
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.

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