Chicken and Eggplant Stir-Fry

This Chicken and Eggplant Stir-Fry is a delightful combination of tender chicken and savory eggplant, cooked in a rich, aromatic sauce. Perfect for a quick, satisfying lunch, this dish brings a taste of authentic Chinese flavors to your table.

Ingredients

• Chicken breast - 250 grams, sliced into thin strips
• Eggplant - 200 grams, cut into bite-sized cubes
• Bell pepper - 100 grams, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Cornstarch - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, mix the sliced chicken with cornstarch, soy sauce, and a pinch of salt. Let it marinate for about 10 minutes.
2. While the chicken is marinating, heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
3. Add the eggplant cubes to the pan and stir-fry for about 5-7 minutes until they are tender and slightly browned. Remove them from the pan and set aside.
4. In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
5. Add the marinated chicken to the pan and stir-fry for about 5-6 minutes, or until the chicken is cooked through.
6. Once the chicken is cooked, add the bell pepper and cooked eggplant back to the pan. Stir in the oyster sauce and sesame oil, and cook for another 2-3 minutes, mixing everything well.
7. Season with black pepper and adjust salt if necessary. Remove from heat and sprinkle with chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, supporting muscle growth and repair.
• Eggplant is high in fiber and antioxidants, promoting digestive health.

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