Chicken and Eggplant in Garlic Sauce
Chicken and Eggplant in Garlic Sauce
There’s something special about a dish that combines simplicity with rich flavors, and Chicken and Eggplant in Garlic Sauce is a perfect example.
This delightful recipe is easy to make, yet it packs a punch with its savory garlic sauce and tender chicken and eggplant.
It’s a wonderful option for a weeknight dinner, offering comfort and deliciousness that the whole family will enjoy. Plus, it’s versatile enough to be dressed up for entertaining. Let’s dive into the details of this fantastic dish!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 260
- Protein: 25g
- Carbohydrates: 12g
- Fat: 12g
- Fiber: 4g
- Sugar: 4g
- Sodium: 710mg
Why I Love This Chicken and Eggplant in Garlic Sauce
This Chicken and Eggplant in Garlic Sauce holds a special place in my heart for a few reasons. Firstly, the flavors are just out of this world!
The garlic melds perfectly with the soy sauce and oyster sauce, creating a savory glaze that coats the chicken and eggplant beautifully.
Cooking this dish is also a breeze—it comes together in under half an hour, making it a perfect solution for busy weeknights.
Plus, there’s something satisfying about watching the eggplant soften and soak up that delicious sauce. It’s the kind of meal that feels like a warm hug on your dinner plate.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 medium eggplant, diced
- 4 cloves garlic, minced
- 1 onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Green onions for garnish
How to Make Chicken and Eggplant in Garlic Sauce
Step 1: Heat the Oil
Heat the vegetable oil in a large skillet over medium-high heat.
Step 2: Sauté Garlic and Onion
Add the minced garlic and sliced onion to the skillet, sautéing until fragrant and the onion becomes translucent.
Step 3: Brown the Chicken
Add the bite-sized pieces of chicken to the skillet. Cook until the chicken is nicely browned on all sides.
Step 4: Add the Eggplant
Stir in the diced eggplant, cooking until it becomes soft and tender, soaking up all the delicious flavors.
Step 5: Mix the Sauce
In a small bowl, mix the soy sauce, oyster sauce, and sugar together until well combined.
Step 6: Combine Everything
Pour the sauce mixture over the chicken and eggplant in the skillet, stirring to combine everything evenly.
Step 7: Simmer
Allow the dish to simmer for a few minutes so the chicken is cooked through and the sauce thickens slightly.
Step 8: Season and Garnish
Season with salt and pepper to taste. Garnish with chopped green onions before serving.
Tips & Variations
- Serving Suggestions: Serve this delicious chicken and eggplant dish over steamed rice or noodles to soak up the extra sauce.
- Make it Spicy: If you love heat, try adding some red pepper flakes or a drizzle of sriracha for an extra kick!
- Vegetarian Option: Swap the chicken for tofu or tempeh for a vegetarian version.
- Gluten-Free Option: Use tamari instead of soy sauce to make this dish gluten-free.
Delicious Variations
- Sweet and Sour Chicken: Enjoy a tangy twist with a classic sweet and sour chicken recipe that pairs beautifully with fluffy rice.
- Beef and Broccoli Stir-Fry: A hearty beef stir-fry with vibrant broccoli is another quick weeknight favorite.
- Garlic Shrimp: For seafood lovers, garlic shrimp is an easy and flavorful option that cooks up in no time.
- Vegetable Stir-Fry: A colorful vegetable stir-fry with bell peppers, snap peas, and carrots is perfect for a lighter meal.
Serving Suggestions for Chicken and Eggplant in Garlic Sauce
This dish is best served warm right after cooking. Plate it generously over a bed of fluffy jasmine or brown rice so that every bite is full of that luscious garlic sauce. It pairs wonderfully with a light cucumber salad or a refreshing Asian-inspired slaw.
For drinks, consider a chilled white wine or iced green tea to complement the flavors. If you’re looking for a side dish that pairs nicely, try making some steamed dumplings that can soak up those delicious juices.
Storage and Leftovers
To store any leftovers, place the Chicken and Eggplant in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat it gently on the stove or in the microwave.
If you want to prepare a batch ahead of time, this dish can also be frozen! Just ensure it’s in a well-sealed container, and it will keep well for up to a month. Thaw in the refrigerator overnight before reheating.
Helpful Questions
- Can I use frozen chicken? Yes! Just make sure to thaw it completely before cooking for even results.
- What can I substitute for eggplant? Zucchini or bell peppers can be good substitutes if you’re not a fan of eggplant.
- Can I make this ahead of time? Absolutely! You can prepare the chicken and eggplant in advance and just reheat before serving.
- How can I make this dish more flavorful? Consider adding a splash of rice vinegar or a teaspoon of sesame oil for extra depth of flavor.
- What should I serve with this dish? Steamed rice is perfect, but you could also serve with noodles or a fresh salad.
Chicken and Eggplant in Garlic Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful dish featuring tender chicken and eggplant in a savory garlic sauce, perfect for a quick weeknight dinner.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 medium eggplant, diced
- 4 cloves garlic, minced
- 1 onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the minced garlic and sliced onion to the skillet, sautéing until fragrant and the onion becomes translucent.
- Add the bite-sized pieces of chicken to the skillet and cook until browned on all sides.
- Stir in the diced eggplant and cook until it becomes soft and tender.
- In a small bowl, mix the soy sauce, oyster sauce, and sugar until well combined.
- Pour the sauce mixture over the chicken and eggplant in the skillet, stirring to combine.
- Allow the dish to simmer for a few minutes until the chicken is cooked through and the sauce thickens slightly.
- Season with salt and pepper to taste and garnish with chopped green onions before serving.
Notes
Serve over steamed rice or noodles to soak up the sauce. Can be made vegetarian with tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
There are no reviews yet. Be the first one to write one.