Simple & Nutritious Stir-Fried Eggplant and Chicken Breast
Simple & Nutritious Stir-Fried Eggplant and Chicken Breast
Addictive Eggplant and Chicken Breast Stir-Fry That You’ll Eat Straight From the Spoon!
Hello everyone! This is Seulbi. I had some defrosted chicken breast and eggplant left in the fridge and wondered what to make with them. I decided to stir-fry them, and it turned out so delicious that my husband, who usually dislikes eggplant, was happily eating it straight from the spoon! I’m sharing this incredibly tasty recipe with you all. It’s also very popular on my YouTube channel! Please give it a follow and save it. Your support means a lot!
Ingredients- 2 chicken breasts (thawed)
- 1 eggplant
- 1/2 onion
- 1 stalk of green onion
- 1 Tbsp minced garlic
- 1 Cheongyang chili pepper (optional, for extra spice)
- 2 Tbsp oyster sauce
- 1/2 Tbsp dark soy sauce (optional, for color)
- Sesame seeds, a sprinkle (for garnish)
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Finely chop 1 stalk of green onion. Mince 1 Cheongyang chili pepper if you prefer it spicy; you can adjust the amount or omit it if you don’t like heat. Thinly slice 1/2 onion.
Step 2
Trim the ends off the eggplant and wash it thoroughly. Cut it into 4 wedges, then slice each wedge into bite-sized pieces, about 2-3 cm long.
Step 3
Cut the 2 chicken breasts into similar bite-sized pieces, about 2-3 cm, matching the size of the eggplant. Cutting them too small can cause them to dry out during stir-frying, so aim for a consistent size.
Step 4
Now, let’s get ready to stir-fry. Heat a pan over medium heat and add 2 Tbsp of cooking oil. Add 1 Tbsp of minced garlic and the chopped green onion. Stir-fry until fragrant and lightly golden, infusing the oil with garlic and green onion flavors. Be careful not to burn the garlic.
Step 5
Once you can smell the aromatic garlic and green onion, add the sliced eggplant to the pan. Stir-fry until the eggplant begins to soften and turn slightly translucent. Eggplant absorbs oil well, so stir-frying until it softens will give it a tender texture.
Step 6
When the eggplant has softened somewhat, add the cut chicken breast to the pan. Continue to stir-fry, mixing well with the eggplant, until the chicken breast turns opaque and is cooked through.
Step 7
Once the chicken breast is almost cooked, add the sliced onion to the pan. Stir-fry until the onion becomes translucent and releases its natural sweetness. Adding onion enhances the overall flavor balance of the dish.
Step 8
Now it’s time to season. Add 2 Tbsp of oyster sauce evenly over the ingredients in the pan. Stir-fry everything together to ensure the sauce coats all the ingredients. Oyster sauce adds a delicious umami depth to the dish.
Step 9
Add the minced Cheongyang chili pepper for a touch of heat and stir-fry briefly. The chili’s subtle spice cuts through any richness and stimulates the appetite.
Step 10
While the oyster sauce provides good seasoning, for a richer color and deeper flavor, you can add 1/2 Tbsp of dark soy sauce. This is optional, so feel free to omit it if you don’t have it or prefer not to use it. It mainly affects the color.
Step 11
Once all the ingredients are cooked and the flavors have melded together, turn off the heat. This dish is ready! Finish by sprinkling some sesame seeds over the top for an extra nutty aroma and visual appeal. Serve this delicious Eggplant and Chicken Breast Stir-Fry with a bowl of warm rice. Enjoy your meal!
