The Woks of Life · by Kaitlin★ 5.0 (2)
Eggplant Stir-fry with Chicken
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 41%
CARBS 13G16% OF CAL
5G FIBER4G OTHER4G TOTAL SUGAR
FAT 21G59% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and silky eggplant stir-fried Cantonese-style with garlic, ginger, and oyster sauce. A savory, aromatic one-pan meal.
mainchinesestir frychicken🍳 skillet🔥 oven🍜 wokdairy free
View the full recipe on The Woks of Life →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces chicken breast
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons oil ((any neutral oil, such as vegetable or canola oil))
- 2 teaspoons oyster sauce
- 1 pound Chinese eggplant ((2-3 eggplants))
- 4 tablespoons neutral oil ((such as canola, vegetable, or avocado oil, divided))
- 1½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 3 thin slices ginger
- 3 cloves garlic ((chopped))
- 3 scallions ((cut into 2-inch/5cm lengths, white and green parts separated))
- 2 tablespoons Shaoxing wine ((or clear rice wine))
- 2 tablespoons water ((optional))
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 41%
CARBS 13G16% OF CAL
5G FIBER4G OTHER4G TOTAL SUGAR
FAT 21G59% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 669mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 17mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.