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Chicken with Chinese Eggplant and Mushrooms

An easy prep and quick stir fry makes this a satisfying meal for weeknights.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: asian stir fry, chicken, eggplant, mushrooms, stir-fry
Servings: 4 servings

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.