Eggplant and Chicken Stir-Fry

This Eggplant and Chicken Stir-Fry is a vibrant and flavorful dish that combines tender chicken and juicy eggplant, all coated in a savory sauce. Perfect for a quick weeknight dinner, it brings together the essence of Chinese cuisine with halal ingredients.

Ingredients

• Chicken breast - 200 grams, sliced
• Eggplant - 200 grams, cubed
• Bell pepper - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon (or vegetarian oyster sauce for strict halal)
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Spring onion - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken breast and stir-fry for about 5-7 minutes until fully cooked and golden brown.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add another tablespoon of vegetable oil and stir in the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
5. Add the cubed eggplant and sliced bell pepper to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender.
6. Return the cooked chicken to the skillet and stir in the soy sauce, oyster sauce, and sesame oil. Mix well to combine all ingredients.
7. Season with salt and black pepper to taste, and cook for an additional 2-3 minutes.
8. Garnish with chopped spring onions before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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