New this month
Get the Allrecipes magazine

Chicken Eggplant Stir-Fry

Questoria

"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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 190 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  2. 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.
  3. Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  4. 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.
  5. Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 190 calories; 6.3 g fat; 8.7 g carbohydrates; 25.8 g protein; 59 mg cholesterol; 600 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 20
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

We loved this recipe! It is quick and easy, and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! ...

Most helpful critical review

This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe

Most helpful
Most positive
Least positive
Newest

This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe

Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to giv...

We loved this recipe! It is quick and easy, and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! ...

This is surprisingly tasty. Just the soy sauce (I used Braggs Aminos) and ground black pepper. Only added some red peppers as someone else suggested because I had some. Cooked chicken, mushroo...

Exceptionally easy and good! I didn't have any spinach, so that was left out, but considering how few spices and "additional ingredients" are added the taste is extraordinary! Definitely rates a...

Here's what I did; Stir-fry the chicken, then mushrooms in the hot oil until brown, then add the garlic for 1 minute then add the liquid which was 2T soy, 2T Mirin, 2T water into which I had sti...

This was very good. I did do some changes, due to not having all the ingredients. Added onion, red peppers, and changed out the mushrooms with garbanzo beans, for added fiber and protein. Hub...

Simple, quick, delicious. Really nice flavor, very healthy especially if you cut down on the oils.

This was tasty. I added more soy sauce and some dry white wine to the wok. Make sure to thoroughly cook the eggplant on the separate pan before adding it to the stir fry.