Chicken Eggplant Stir Fry

Learn how to make a delicious chicken eggplant stir-fry with ground chicken and silky eggplants, all coated in a tasty Sichuan garlic sauce.

5 from 4 votes

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Course: dinner

Cuisine: Chinese

Diet: Low Calorie, Low Lactose

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 2411kcal

Author: Lei

Prepare the Sauce: In a small bowl, combine rice vinegar, soy sauce, rice wine, sugar, water, and cornstarch. Set aside for later use.
Fry Eggplant: Heat oil in a wok on high heat. Deep fry eggplant sticks until lightly golden. Transfer the fried eggplant to paper towels to drain.
Cook Chicken: In a non-stick pan, add two tablespoons of oil and the chicken mince over medium heat. Cook until the chicken turns light brown.
Combine Ingredients: Add garlic and the previously fried eggplant sticks to the chicken.Stir the prepared sauce, ensuring the cornstarch is completely dissolved, then pour it into the pan.Stir everything well for about 20 seconds.
Finish and Serve: Add coriander to the mixture. Serve it with rice. Enjoy your flavorful chicken eggplant stir fry!

Eggplant: You can use any type of eggplant for this recipe. For an even silkier texture, consider peeling off the skin.
Chicken Mince: Chicken mince is a good lean meat, but feel free to use any ground meat for this recipe, such as pork or beef mince.
Chinese Black Vinegar: Chinese black vinegar plays an important role in this recipe. You can get it in Chinese grocery stores or order it online. I typically opt for Zhenjiang vinegar.
Sauce Ratio: The sauce is made of Chinese vinegar, soy sauce, rice wine, and sugar. The Golden ratio of these four ingredients is 1:1:2:0.5.