Description
A quick and flavorful Sesame Chicken & Eggplant Stir-Fry made with tender chicken, garlic, mushrooms, and spinach in a rich soy-based sauce. Perfect for a healthy and delicious weeknight dinner ready in just 40 minutes.
Ingredients
½ large eggplant, sliced into rounds
⅛ teaspoon salt
4 skinless, boneless chicken breast halves, cut into cubes
2 cloves garlic, minced
2 tablespoons alcohol-free soy sauce (such as Kikkoman Less Sodium, San-J Tamari, or Crystal Soy Sauce)
1 tablespoon canola oil
2 cups mushrooms, sliced
⅛ teaspoon ground black pepper
4 cups spinach
1 teaspoon sesame seeds (optional, for garnish)
1 tablespoon chicken broth mixed with 1 teaspoon cornstarch (optional, for sauce thickening)
Instructions
1. Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes, then cut into cubes.
2. In a large non-stick skillet or wok, cook chicken, garlic, and soy sauce together over medium heat until the chicken is nearly cooked through, about 7 to 10 minutes.
3. Add mushrooms and black pepper to the chicken mixture; continue cooking until mushrooms brown, about 2 to 3 minutes.
4. In a separate skillet, heat canola oil over medium heat. Cook eggplant cubes until lightly browned, about 5 minutes, then add them to the chicken and mushroom mixture.
5. Add spinach and stir until wilted, 2 to 3 minutes. If desired, pour in the broth-cornstarch mixture to create a light sauce.
6. Garnish with sesame seeds before serving. Serve hot over steamed rice or noodles.
Notes
You can substitute chicken with firm tofu or tempeh for a vegetarian version.
For a deeper flavor, use toasted sesame oil instead of canola oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water to preserve texture and moisture.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired