CHINESE EGGPLANT AND CHICKEN RECIPES
SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN RECIPE ...
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.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 237.3, FatContent 14, SaturatedFatContent 3.5, CholesterolContent 51.8, SodiumContent 799.9, CarbohydrateContent 13.2, FiberContent 4, SugarContent 6, ProteinContent 15.1
CHINESE GROUND CHICKEN AND ROASTED EGGPLANT STIR-FRY
Tender, melt-in-your-mouth roasted eggplant with ground chicken in a savory garlic sauce. Serve with rice for a delicious, easy meal!
Provided by Tiffany Fuster
Categories Comfort Food Healthy Easy Dairy-Free Beginner Egg-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 2100S
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with foil and brush with 1 tablespoon Olive Oil (2 tablespoon). Place the Eggplant (1) in a large bowl and add 1 tablespoon of oil and Soy Sauce (1 tablespoon) and toss to coat.
- Spread eggplant onto the baking sheet in a single layer and roast for 20 minutes until well browned and tender, stirring halfway through.
- Meanwhile, mix the Soy Sauce (2 tablespoon), Water (1 tablespoon), Granulated Sugar (2 teaspoon), Corn Starch (1 teaspoon), Oyster Sauce (1 tablespoon), and Sambal (1 1/2 teaspoon). Set aside.
- Heat a large skillet over medium heat and add Olive Oil (1 tablespoon). When the oil is hot, add Garlic (4 clove) and Fresh Ginger (1 teaspoon) and cook for 30 seconds until fragrant, stirring constantly.
- Add the Ground Chicken (1 pound) and season with Salt (to taste) and Ground Black Pepper (to taste). Break into smaller pieces and cook, stirring occasionally until no longer pink, about 5 minutes.
- When the eggplant is done, add to the skillet along with the sauce and cook, stirring well for 2 minutes.
- Top with Scallion (2) and White Sesame Seeds (to taste) and serve over rice.
Nutrition Facts : Calories 74 calories, ProteinContent 5.4 g, FatContent 5.0 g, CarbohydrateContent 2.2 g, FiberContent 0.4 g, SugarContent 1.0 g, SodiumContent 223.9 mg, SaturatedFatContent 1.0 g, TransFatContent 0.0 g, CholesterolContent 24.4 mg, UnsaturatedFatContent 3.6 g
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