Spicy Szechuan Chicken and Eggplant

Last week, as I was strolling through my all-time favorite Asian market in Atlanta (the Buford Highway Farmer’s Market), these incredibly gorgeous Chinese eggplants caught my eye and inspired me to make a Spicy Szechuan Chicken and Eggplant that I cannot wait to share with you!

I added veggies and chicken, and the sauce is sweet and savory with a little heat 🌶 (just the way I like it!). I used dried sambal oelek, which is one of the spice packets from RawSpiceBar.com that I received as a gift from my two kids. The jarred sambal oelek works great as well! Be careful not to use too much or your mouth will need a fire extinguisher!

I found Chinese eggplant at my Asian farmer’s market (they’re long and thin). It is sometimes tricky to find Chinese eggplant so you can always substitute it with regular eggplant.

Why Chinese Eggplant?

• Chinese eggplant is becoming increasingly common at farmers’ markets and is typically longer, thinner and a bit more corkscrew-shaped than the eggplant you may be used to. And while it may look strange, it still shares the same nutritional benefits that have made the purple plant a popular mealtime choice.
• Eggplant is valued for the variety of ways it can be cooked, and Chinese eggplant is even more versatile because it has a much thinner skin and is practically seedless. The sponginess of its fleshy inside drinks in seasonings like soy sauce, miso and ginger.
• Raw eggplant is very low in calories, saturated fat and sodium, with only 20 calories per cup. It’s a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium, and magnesium.
• Of course, you can always use regular eggplant if you cannot locate the Chinese variety.

Fresh shiitake mushrooms give this dish a woodsy flavor, along with freshly grated ginger are perfect in this Spicy Szechuan Chicken and Eggplant dish!

This organic brown rice from Trader Joe’s is a great side for just about any Asian dish! Try it with this Spicy Szechuan Chicken and Eggplant!

This Spicy Szechuan Chicken and Eggplant truly hits the spot! It’s a simple but elegant stir fry that’s easy to prepare but packed with flavor. Skip the Chinese takeout and make this healthy Asian chicken and eggplant stir-fry at home!

TIPS & TRICKS:

• If you cannot find Chinese eggplants, you can use the standard variety as well.
• Dried sambal oelek can be purchased from RawSpiceBar.com. Jarred sambal oelek can be found at most grocery stores and specialty Asian markets.

WANT MORE?

If you like this recipe, you’re going to want these recipes:

• Chinese Eggplant Dip
• Chinese Eggplant with Garlic Sauce 
• Chicken with Chili Jam and Cashews
• Thai Curry Chicken

Update Notes: This post was originally published on July 11, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in January 2020.

Spicy Szechuan Chicken and Eggplant

★★★★★ 4.7 from 3 reviews

• Author: Asian Caucasian
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Yield: 4 1x
• Category: Main - Poultry
• Method: Stove Top & Oven
• Cuisine: Asian Fusion

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Description

This Spicy Szechuan Chicken and Eggplant truly hits the spot! It’s a simple but elegant stir fry that’s easy to prepare but packed with flavor. Skip the Chinese takeout and make this healthy Asian chicken and eggplant stir-fry at home!

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Ingredients

Scale 1x2x3x

• 1 ½ pounds Chinese purple eggplant
• 1 1/2 pounds boneless, skinless chicken breast, cubed
• Salt & pepper
• ½ cup low-sodium chicken broth
• ¼ cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon tomato paste
• 1 teaspoon sesame oil
• ½ teaspoon dried sambal oelek (or 1 tablespoon jarred)
• ½ teaspoon brown sugar
• ½ teaspoon cornstarch
• 2 tablespoons canola oil
• 2 cloves garlic, minced
• 1 shallot, chopped
• ¼ cup red bell pepper (or green), chopped
• 2 green onions, chopped
• 1 tablespoon fresh ginger, minced or grated
• 1 cup shiitake mushrooms, sliced
• Brown or white rice for serving

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Instructions

1. Cut the ends of the eggplant and slice on a diagonal into one inch pieces. Place in a microwave-safe bowl and cover pieces with water. Microwave for 1 1/2 minutes until just soft but not mushy, checking on it after 1 minute. Remove from oven, drain and pat dry on paper towels. Set aside.
2. To make the sauce: In a small bowl whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, tomato paste, sesame oil, sambal oelek, and brown sugar. Stir in cornstarch until dissolved. Set sauce aside.
3. Season chicken pieces with salt and pepper. Cook chicken pieces in a large wok over medium high heat with 1 tablespoon canola oil until browned on both sides but not cooked through. Remove chicken from wok and set aside.
4. Add eggplant slices to wok in a single layer and cook until crisp and light golden brown, about 2 minutes on each side. Remove eggplant from pan and set aside.
5. Heat remaining tablespoon canola oil in the pan over high heat and add garlic and shallots. Cook until fragrant and translucent. Add in bell peppers and cook about 2-3 minutes. Add in green onions, ginger, and shiitake mushrooms and cook another 3 minutes. Stir in the sauce, eggplant, and chicken and cook until sauce has thickened, about 3-5 minutes. Remove from heat. Garnish with extra green onions, and serve with a side of steamed rice.

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Notes

• If you cannot find Chinese eggplants, you can use the standard variety as well.
• Dried sambal oelek can be purchased from RawSpiceBar.com. Jarred sambal oelek can be found at most grocery stores and specialty Asian markets.

Keywords: Chicken And Eggplant, Asian Chicken & Eggplant,