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    You are in: Home / Recipes / Spicy Chinese Eggplant (Aubergine) and Chicken Recipe
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    Spicy Chinese Eggplant (Aubergine) and Chicken

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    jordana sarrell's Note:

    This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Spicy Sauce

    Directions:

    1. 1
      Combine Spicy Sauce Ingredients.
    2. 2
      Cut up chicken to desired size.
    3. 3
      Peel eggplant and cut up to desired size.
    4. 4
      Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
    5. 5
      Stir Fry garlic in wok, about 10 seconds.
    6. 6
      Cook chicken.
    7. 7
      Add Spicy Sauce into wok and simmer then add cornstarch.
    8. 8
      Add eggplant and stir, about 30 seconds.
    9. 9
      Serve and Enjoy!

    Ratings & Reviews:

    • on January 23, 2013

      55

      This was REALLY good. I love the flavor of the sauce and will use it in other stir fry dishes as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2010

      55

      SO GOOD Didn't change anything and this dish tasted superb thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2010

      55

      I started making this with every intention of sticking to the recipe, but after the chicken and eggplant were cut, I realized that I was out of oyster sauce. So I subbed 2 tbsp hoisen sauce and 2 tbsp fish sauce. Don't know how different this flavor was, but we loved the way it turned out. My DH went back for seconds, which is pretty unusual, and my DD's very picky BF actually liked it (and according to DD "he doesn't ususally like stuff). I used 4 Chinese eggplants and 2 chicken breast halfs, and doubled the sauce (except for the chili sauce). Served over brown rice. Will absolutely be making this again. Oh, I just remembered that I added a bag of bean sprouts at the end, just because I had them and didn't want them to go bad, and we really liked the crunch they added. Thank you!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Spicy Chinese Eggplant (Aubergine) and Chicken

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 237.2
     
    Calories from Fat 126
    53%
    Total Fat 14.0 g
    21%
    Saturated Fat 3.5 g
    17%
    Cholesterol 51.7 mg
    17%
    Sodium 799.9 mg
    33%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.9 g
    23%
    Protein 15.1 g
    30%

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