Spicy Chinese Eggplant and Chicken

5.00 (6)
⏱ 25 mins 🍽 4-6 serving(s) 🏷 Asian

This popular Asian dish delivers a wonderful combination of textures and a bold, spicy flavour. The key is to fry the aubergine briefly so it stays tender without becoming soft. Chicken is stir fried with garlic before being coated in a glossy sauce made with oyster sauce, soy, chilli paste and a hint of sweetness. Everything is tossed together at the end for a quick, satisfying meal.

Spicy Chinese Eggplant and Chicken

Ingredients

  • 1 lb eggplant
  • 1 lb chicken
  • 1 teaspoon garlic
  • 1 tablespoon cornstarch
  • canola oil
  • green onion
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chili paste
  • 1 tablespoon sesame oil

Method

  1. Mix together the oyster sauce, soy sauce, water, white vinegar, sugar, chilli paste and sesame oil to create the spicy sauce.
  2. Slice the chicken into pieces of your preferred size.
  3. Remove the skin from the aubergine and cut it into chunks.
  4. Heat canola oil in a wok until it is deep enough to cover the aubergine pieces. Fry them for about 2 minutes, then transfer to a paper towel to drain.
  5. In the same wok, stir the garlic for roughly 10 seconds.
  6. Add the chicken pieces to the wok and cook them through.
  7. Pour the prepared spicy sauce into the wok and let it bubble. Stir in the cornstarch to thicken the sauce.
  8. Return the fried aubergine to the wok and stir everything together for approximately 30 seconds.
  9. Garnish with chopped green onion and serve immediately.

Nutrition (per serving)

Sodium799900 mg

Recipe details

CategoryAsian
Authorjordana sarrell