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RECIPE
17 INGREDIENTS7 STEPS35MIN

Chinese Ground Chicken and Roasted Eggplant Stir-Fry

5.0
2 Ratings

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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!
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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!
35MIN
Total Time

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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Eggplant

1
chopped into 1-inch pieces
or 2 Chinese Eggplants
2 Tbsp
1 Tbsp

Sauce

2 Tbsp
1 Tbsp
Water
1 Tbsp
Oyster Sauce
1/2 Tbsp
Sambal
or Sriracha, adjust to taste

Stir-Fry

1 Tbsp
4 cloves
Garlic , chopped
1 tsp
Fresh Ginger , minced
to taste
2
Scallions , thinly sliced
to taste
White Sesame Seeds

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Nutrition Per Serving

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CALORIES
296
FAT
19.9 g
PROTEIN
21.7 g
CARBS
8.8 g

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 tablespoon). Place the Eggplant (1) in a large bowl and add 1 tablespoon of oil and Soy Sauce (1 tablespoon) 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 3
Meanwhile, mix the Soy Sauce (2 tablespoon), Water (1 tablespoon), Granulated Sugar (2 teaspoon), Corn Starch (1 teaspoon), Oyster Sauce (1 tablespoon), and Sambal (1 1/2 teaspoon). Set aside.
Step 4
Heat a large skillet over medium heat and add Olive Oil (1 tablespoon). When the oil is hot, add Garlic (4 clove) and Fresh Ginger (1 teaspoon) and cook for 30 seconds until fragrant, stirring constantly.
Step 5
Add the Ground Chicken (1 pound) 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 (2) and White Sesame Seeds (to taste) and serve over rice.

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Nutrition Per Serving
Calories
296
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
4.2 g
21%
Trans Fat
0.1 g
--
Cholesterol
97.5 mg
32%
Carbohydrates
8.8 g
3%
Fiber
1.5 g
5%
Sugars
4.0 g
--
Protein
21.7 g
43%
Sodium
895.6 mg
39%
Vitamin D
--
--
Calcium
32.5 mg
2%
Iron
1.5 mg
8%
Potassium
775.5 mg
16%
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