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Chinese Ground Chicken and Roasted Eggplant Stir-Fry

17 INGREDIENTS • 7 STEPS • 35MINS

Chinese Ground Chicken and Roasted Eggplant Stir-Fry

Recipe

5.0

2 ratings
Tender, melt-in-your-mouth roasted eggplant with ground chicken in a savory garlic sauce. Serve with rice for a delicious, easy meal!
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Tender, melt-in-your-mouth roasted eggplant with ground chicken in a savory garlic sauce. Serve with rice for a delicious, easy meal!
author_avatar
Tiffany Fuster
Hi, I'm Tiffany! I spend a lot of my time thinking and planning delicious things I want to cook next. I love sharing my ideas and helping others make some good eats!
https://www.instagram.com/eatingattiffanys/

35MINS

Total Time

$1.84

Cost Per Serving

Ingredients

Servings
4
us / metric
Eggplant
Eggplant
1
Eggplant
chopped into 1-inch pieces
or 2 Chinese Eggplants
Olive Oil
2 Tbsp
Olive Oil
Soy Sauce
1 Tbsp
Soy Sauce
Sauce
Soy Sauce
2 Tbsp
Soy Sauce
Water
1 Tbsp
Water
Granulated Sugar
2 tsp
Granulated Sugar
Corn Starch
1 tsp
Corn Starch
Oyster Sauce
1 Tbsp
Oyster Sauce
Sambal
1 tsp
Sambal
or Sriracha, adjust to taste
Stir-Fry
Olive Oil
1 Tbsp
Olive Oil
Garlic
4 cloves
Garlic, chopped
Fresh Ginger
1 tsp
Fresh Ginger, minced
Ground Chicken
455 g
Ground Chicken
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 4 servings
White Sesame Seeds
to taste
White Sesame Seeds

Nutrition Per Serving

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Calories
271
Fat
19.4 g
Protein
20.8 g
Carbs
3.8 g
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author_avatar
Tiffany Fuster
Hi, I'm Tiffany! I spend a lot of my time thinking and planning delicious things I want to cook next. I love sharing my ideas and helping others make some good eats!
https://www.instagram.com/eatingattiffanys/

Author's Notes

If you don’t have any fresh ginger, add ½ tsp ground ginger to the sauce.

Sambal oelek is a chili-garlic paste and is available in most grocery stores in the Asian food sections. You can substitute with sriracha if desired. Adjust the amount depending on your spice preferences.

Cooking Instructions

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step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with foil and brush with 1 tablespoon Olive Oil (2 Tbsp). Place the Eggplant (1) in a large bowl and add 1 tablespoon of oil and Soy Sauce (1 Tbsp) and toss to coat.
step 1 Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with foil and brush with 1 tablespoon Olive Oil (2 Tbsp). Place the Eggplant (1) in a large bowl and add 1 tablespoon of oil and Soy Sauce (1 Tbsp) and toss to coat.
step 2
Spread eggplant onto the baking sheet in a single layer and roast for 20 minutes until well browned and tender, stirring halfway through.
step 2 Spread eggplant onto the baking sheet in a single layer and roast for 20 minutes until well browned and tender, stirring halfway through.
step 3
Meanwhile, mix the Soy Sauce (2 Tbsp), Water (1 Tbsp), Granulated Sugar (2 tsp), Corn Starch (1 tsp), Oyster Sauce (1 Tbsp), and Sambal (1 tsp). Set aside.
step 3 Meanwhile, mix the Soy Sauce (2 Tbsp), Water (1 Tbsp), Granulated Sugar (2 tsp), Corn Starch (1 tsp), Oyster Sauce (1 Tbsp), and Sambal (1 tsp). Set aside.
step 4
Heat a large skillet over medium heat and add Olive Oil (1 Tbsp). When the oil is hot, add Garlic (4 cloves) and Fresh Ginger (1 tsp) and cook for 30 seconds until fragrant, stirring constantly.
step 5
Add the Ground Chicken (455 g) and season with Salt (to taste) and Ground Black Pepper (to taste). Break into smaller pieces and cook, stirring occasionally until no longer pink, about 5 minutes.
step 5 Add the Ground Chicken (455 g) and season with Salt (to taste) and Ground Black Pepper (to taste). Break into smaller pieces and cook, stirring occasionally until no longer pink, about 5 minutes.
step 6
When the eggplant is done, add to the skillet along with the sauce and cook, stirring well for 2 minutes.
step 7
Top with Scallion (1 bunch) and White Sesame Seeds (to taste) and serve over rice.
step 7 Top with Scallion (1 bunch) and White Sesame Seeds (to taste) and serve over rice.
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