This one-pot stir fry is an easy prep and tasty dish for busy weeknights. It’s filled with tender chicken thighs, Chinese long eggplant, and white mushrooms, it’s delicious served over freshly cooked rice or noodles.
Substitutions
Meat – I prefer to use chicken thighs for this recipe, however chicken breast or even pork tenderloin would work well.
Aromatics – Using fresh garlic and ginger will always yield the best flavor. They can be substituted with garlic or ginger paste.
Gluten-free – Use tamari or gluten-free oyster sauce.
Eggplant – If Chinese eggplant is not available in your area, English eggplant can be used. It will change the taste and the texture will not be as firm.
Tips
For even cooking, cut the eggplant and mushrooms in approximate equal sizing.
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Chicken with Chinese Eggplant and Mushrooms
Ingredients
- 3 Chinese Eggplant cut into 1 1/2-inch pieces
- 1 pound skinless, boneless chicken thighs cut into 1-inch pieces
- 8 ounces white mushrooms halved or quartered depending on size
- 3 stalks green onion chopped
- 1 tablespoon vegetable oil
- 1 teaspoon garlic minced
- 2 teaspoons ginger grated
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- ½ teaspoon salt
Instructions
- Cut up the eggplant, chicken, mushrooms, and green onions and set aside.
- Heat the oil in a large frying pan over medium to medium-high heat.
- Add in the chicken, garlic, and ginger, and cook until brown, about 2-3 minutes.
- Lower heat to medium and add in the eggplant and mushrooms. Sautee until the vegetables are cooked and tender, about 5-10 minutes.
- Add the oyster sauce, soy sauce, brown sugar, and salt. Mix until everything is well coated.
- Sprinkle with green onions before serving.
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