Best Asian Chicken And Japanese Eggplant Stir Fry Recipes
CHICKEN EGGPLANT STIR-FRY
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.
Provided by Questoria
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
- 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.
- Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
- 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.
- Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 8.7 g, Cholesterol 58.5 mg, Fat 6.3 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 1 g, Sodium 599.6 mg, Sugar 3.1 g
ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY
We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven't tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
- In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
- Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
- Serve with steamed or fried rice.
Nutrition Facts : Calories 468.7, Fat 31.1, SaturatedFat 5.3, Cholesterol 54.4, Sodium 1420.7, Carbohydrate 24.4, Fiber 7, Sugar 5.9, Protein 24.3
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
- Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
- Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
- Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
STIR-FRIED ASIAN EGGPLANT
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
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Asian Chicken and Japanese Eggplant Stir Fry Recipes: A Delicious Blend of Flavors and Nutrition
Asian cuisine is known for its bold flavors and healthy ingredients, and the Asian chicken and Japanese eggplant stir fry recipes are no exception. These dishes are a delicious blend of sweet, savory, and spicy flavors, combined with a variety of nutritious vegetables and lean protein sources. In this article, we will explore the ingredients, health benefits, and cooking methods of these two stir fry recipes, as well as their cultural significance in Asian cuisine.
Ingredients of Asian Chicken Stir Fry Recipe:
- Chicken breast or thigh meat
- Garlic and ginger
- Soy sauce, hoisin sauce, and rice vinegar
- Sesame oil and cornstarch
- Vegetables such as broccoli, bell peppers, and carrots
- Optional toppings like green onions and sesame seeds
Ingredients of Japanese Eggplant Stir Fry Recipe:
- Japanese eggplant
- Shiitake mushrooms and scallions
- Soy sauce, mirin, and sake
- Sugar and cornstarch
- Sesame oil
- Optional toppings like toasted sesame seeds and chopped cilantro
Health Benefits of Asian Chicken and Japanese Eggplant Stir Fry Recipes:
Both of these stir fry recipes feature ingredients that are packed with vitamins, minerals, and antioxidants, making them healthy options for any meal. Here are some of the health benefits of the key ingredients in these recipes:
- Chicken: a great source of lean protein that helps build and repair muscles, supports immune function, and boosts satiety.
- Eggplant: low in calories and rich in fiber, potassium, and antioxidants that help reduce inflammation, lower blood pressure, and protect against cancer and heart diseases.
- Shiitake mushrooms: high in vitamin B and D, iron, and beta-glucans that boost immune function, reduce cholesterol levels, and fight against infections and cancer.
- Ginger: contains gingerol, a compound that has anti-inflammatory and pain-relieving effects, aids digestion, and lowers blood sugar levels.
- Garlic: rich in allicin, a compound that has antimicrobial and antioxidant properties, supports cardiovascular health, and reduces the risk of cancer and Alzheimer's disease.
- Bell peppers: low in calories and high in vitamin C, vitamin A, and fiber that help maintain healthy skin, eyes, and immune system, and reduce the risk of chronic diseases such as cancer and diabetes.
- Broccoli: rich in sulforaphane, a compound that has anti-cancer properties, supports detoxification, and improves heart health.
Cooking Methods of Asian Chicken and Japanese Eggplant Stir Fry Recipes:
Stir-frying is a popular and healthy cooking method in Asian cuisine that involves quickly cooking ingredients over high heat in a small amount of oil. This method preserves the nutrients, flavors, and textures of the ingredients while keeping the dish low in fat and calories. Here are some tips for making a delicious and healthy stir fry:
- Cut the ingredients into bite-sized pieces and cook them in batches to ensure even cooking.
- Preheat the wok or pan before adding the oil and ingredients to prevent sticking.
- Use a high smoke point oil such as peanut, sesame, or avocado oil that can withstand high heat.
- Add the ingredients in the order of their cooking time, starting with the protein and followed by the vegetables and sauce.
- Stir constantly to prevent burning and ensure even distribution of the flavors and colors.
- Serve the stir fry immediately with steamed rice, noodles, or quinoa for a complete and satisfying meal.
Cultural Significance of Asian Chicken and Japanese Eggplant Stir Fry Recipes:
Asian cuisine is diverse and rich in flavors and ingredients, reflecting the cultural and geographical diversity of the region. Chicken stir fry dishes are popular in many Asian countries such as China, Japan, Korea, and Thailand, and are often served with rice, noodles, or buns. Japanese eggplants, on the other hand, are a staple ingredient in Japanese cuisine and are known for their delicate flavor and texture. The use of soy sauce, mirin, and sake in the Japanese eggplant stir fry recipe reflects the traditional seasonings used in Japanese cooking.
In conclusion, the Asian chicken and Japanese eggplant stir fry recipes are healthy, flavorful, and easy to prepare dishes that can be adapted to suit your personal taste and nutrition goals. By combining the right ingredients and cooking methods, you can create a delicious and nutritious meal that brings the best of Asian cuisine to your table. Whether you are a fan of fiery or mild flavors, these stir fry recipes are sure to satisfy your palate and nourish your body.
Asian cuisine has been a crowd-pleaser for its intense flavors, textures, and use of fresh ingredients. With that being said, one dish that has been a favorite for many is the Asian chicken and Japanese eggplant stir fry. This dish is quick, easy, and can be tailored to suit various dietary requirements. In this article, we will discuss valuable tips you can use when preparing this delicious stir fry.