Stir Fried Chicken With Eggplant And Hot Peppers Food

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SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN



Spicy Chinese Eggplant (Aubergine) and Chicken image

This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.

Provided by jordana sarrell

Categories     Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • Combine Spicy Sauce Ingredients.
  • Cut up chicken to desired size.
  • Peel eggplant and cut up to desired size.
  • Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
  • Stir Fry garlic in wok, about 10 seconds.
  • Cook chicken.
  • Add Spicy Sauce into wok and simmer then add cornstarch.
  • Add eggplant and stir, about 30 seconds.
  • Serve and Enjoy!

ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY



Asian Chicken and Japanese Eggplant Stir-Fry image

We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven't tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 17

6 ounces chicken breasts, sliced
1/2 ounce green onion, sliced
cornstarch, mix (50% water, 50% cornstarch, need 1 1/2 tbsp.)
2 tablespoons vegetable oil
1 teaspoon sesame oil
12 ounces Japanese eggplants, sliced lengthwise into quarters (depending upon size)
2 tablespoons fresh garlic, chopped
2 ounces red bell peppers, chopped
1 teaspoon cooking wine (rice wine)
2 tablespoons soy sauce
1 tablespoon oyster sauce
3/4 cup water
cooked rice, for serving
1 egg white
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch salt

Steps:

  • Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
  • In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
  • Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
  • Serve with steamed or fried rice.

Nutrition Facts : Calories 468.7, Fat 31.1, SaturatedFat 5.3, Cholesterol 54.4, Sodium 1420.7, Carbohydrate 24.4, Fiber 7, Sugar 5.9, Protein 24.3

CHICKEN EGGPLANT STIR-FRY



Chicken Eggplant Stir-Fry image

A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.

Provided by Questoria

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 9

½ large eggplant, sliced into rounds
⅛ teaspoon salt
4 skinless, boneless chicken breast halves , cut into cubes
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
⅛ teaspoon ground black pepper
4 cups spinach

Steps:

  • Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  • Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
  • Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  • Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
  • Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Nutrition Facts : Calories 190.2 calories, Carbohydrate 8.7 g, Cholesterol 58.5 mg, Fat 6.3 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 1 g, Sodium 599.6 mg, Sugar 3.1 g

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