Sichuan Style Chicken with Eggplant

Sichuan Style Chicken with Eggplant is a vibrant and flavorful dish that combines tender chicken with succulent eggplant, all coated in a spicy, aromatic sauce. This Halal Chinese dinner option is perfect for those who enjoy bold flavors and a touch of heat in their meals.

Ingredients

• Chicken breast - 250 grams, diced
• Eggplant - 200 grams, cut into bite-sized pieces
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 3, broken in half
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Cornstarch - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Spring onions - 2, chopped (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, marinate the diced chicken with soy sauce, oyster sauce, rice vinegar, cornstarch, salt, and black pepper. Let it sit for 15 minutes.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the Sichuan peppercorns and dried red chilies, stir-frying for about 30 seconds until fragrant.
3. Add the minced garlic and ginger, sautéing for another minute until aromatic.
4. Increase the heat to high and add the marinated chicken, cooking until browned and cooked through, about 5-7 minutes.
5. Add the eggplant pieces to the pan, stirring well to combine. Cook for an additional 5-7 minutes until the eggplant is tender.
6. Taste and adjust seasoning with salt and black pepper if needed.
7. Serve hot, garnished with chopped spring onions.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 950 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat oxidative stress.
• Chicken provides a good source of lean protein, essential for muscle health.

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