Chicken Eggplant Stir-Fry

Chicken Eggplant Stir-Fry

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  Questoria

“A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.”

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Adjust Servings

Original recipe yields 4 servings



  1. Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  2. Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
  3. Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  4. Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
  5. Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

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Reviews (5)

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This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe



We loved this recipe! It is quick and easy, and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! But it quickly cooks down and the dish looks beautiful. My kids think they don't like eggplant, and turn their nose up at spinach. But everyone loves this dish.



Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to give this 3 or 4 stars. I decided on 3, but I lean towards 3.5. I made this pretty much as written, minor changes included using coconut oil instead of canola, and adding some chopped scallion and red pepper flakes to the stir fry pan at the mushroom adding stage. I served it over skinny rice noodles, very good way to serve. I used crimini mushrooms (sometimes known as baby bella) and would definitely NOT suggest using white/button mushrooms, although I'm a very timid/reluctant mushroom eater. I actually enjoyed the crimini mushrooms in this recipe quite a bit! I say if you like eggplant, DO give this recipe a try, and if you don't like eggplant, perhaps omit it and use some other veggies such as carrots, peppers, bamboo shoots, snap peas, etc.

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Amount Per Serving (4 total)

  • Calories
  • 190 cal
  • 10%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 8.7 g
  • 3%
  • Protein
  • 25.8 g
  • 52%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 600 mg
  • 24%

Based on a 2,000 calorie diet



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Eggplant, Roasted Pepper and Chicken Pitas


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Spicy Apricot Chicken Stir-Fry