Eggplant Stir-fry with Chicken

Name: Eggplant Stir-fry with Chicken
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz chicken breast, thinly sliced; 2 tbsp water; 2 tsp cornstarch; 2 tsp neutral oil; 2 tsp oyster sauce; 1 lb Chinese eggplant; 4 tbsp neutral oil, divided; 1.5 tbsp oyster sauce; 1 tbsp light soy sauce; 0.25 tsp sesame oil; 0.25 tsp salt; 0.25 tsp white pepper; 3 slice ginger, thinly sliced; 3 clove garlic, chopped; 3 piece scallions, cut into 2-inch lengths; 2 tbsp Shaoxing wine; 2 tbsp water, optional

A Cantonese-style one-pan stir-fry where silky Chinese eggplant soaks up aromatic garlic, ginger, and scallions alongside tender velveted chicken. A quick, savory weeknight dinner served over steamed rice.

35 min 4 servingsThe Woks of Life Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

298

Calories

20g

Protein

11g

Carbs

19g

Fat

Scale recipe

4 servings

Original recipe

Ingredients17 items

Produce

🍆Chinese eggplant1 lb

🫚ginger, thinly sliced3 slice

🧄garlic, chopped3 clove

🌿scallions, cut into 2-inch lengths3 piece

Meat

🍗chicken breast, thinly sliced12 oz

Pantry

💧water2 tbsp

🌽cornstarch2 tsp

🛢️neutral oil2 tsp

🦪oyster sauce2 tsp

🛢️neutral oil, divided4 tbsp

🦪oyster sauce1½ tbsp

🫙light soy sauce1 tbsp

🛢️sesame oil¼ tsp

🍶Shaoxing wine2 tbsp

💧water, optional2 tbsp

Spices

🧂salt¼ tsp

🧂white pepper¼ tsp

Instructions

1
Thinly slice the chicken breast against the grain. Toss with the water, cornstarch, oil, and oyster sauce until the chicken absorbs all the liquid. Set aside to marinate while you prep the other ingredients.
2
Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut to form triangular pieces.
3
Heat your wok over medium-high heat until lightly smoking (or preheat a stainless steel skillet until a drop of water beads on the surface).
4
Add 3 tablespoons of oil and the eggplant, stirring immediately to coat. Cook over medium heat for 5-6 minutes until slightly softened but not mushy, then transfer to a dish.
5:30 timer
5
Wash the wok to remove any eggplant residue and moisture that could burn or stick when searing the chicken.
6
Premix the sauce: stir together the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
7
Reheat the wok over medium-high until lightly smoking. Add the remaining tablespoon of oil, then the chicken in a single layer. Sear undisturbed about 2 minutes, flip, and stir-fry until about 80% cooked. Transfer back to the marinating bowl.
3:00 timer
8
Add the ginger, garlic, and white parts of the scallions and stir-fry until fragrant. Pour the Shaoxing wine around the perimeter to deglaze, then return the eggplant and chicken with the premixed sauce and scallion greens. Add a splash of water if dry, stir-fry to coat, and serve immediately with steamed rice.

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CuisineChinese