Last week as I was strolling through my all-time favorite Asian market in Atlanta, 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 sambal oelek for the spiciness! Be careful not to use too much or your mouth will need a fire extinguisher!
What does szechuan mean?
The term "szechuan" is a style of Chinese cooking that is spicy, oily, and especially peppery. This style of cooking first originated from the Sichuan Province and is less commonly known as "sichuan."
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 traditional 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.
What are the health benefits of eggplant?
- 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. So good for you!
Fresh shiitake mushrooms give this dish a woodsy flavor, along with freshly grated ginger -- so 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 eggplant dish for the perfect bite! The rice also tempers the heat.
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 traditional variety as well.
- Sambal oelek can be found at most grocery stores in the Asian section and at specialty Asian markets.
WANT MORE?
If you liked this recipe, you’re going to want these delicious recipes too:
- 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.
Print 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!
- Total Time: 40 min
- Yield: 4 1x
Ingredients
- 1 ½ pounds Chinese purple eggplant
- 1 ½ 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
- 1 tablespoon sambal oelek
- 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
Instructions
- 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 ½ 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.
- 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.
- 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.
- 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.
- 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.
Notes
- If you cannot find Chinese eggplants, you can use the traditional variety as well.
- Sambal oelek can be found at most grocery stores in the Asian section and at specialty Asian markets.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stove Top & Oven
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 375
- Sugar: 9.8 g
- Sodium: 725.6 mg
- Fat: 13.5 g
- Carbohydrates: 20.4 g
- Protein: 43.7 g
- Cholesterol: 124.1 mg
iris Jarvis says
Fabulous recipe. Just the right amount of spice.
Asian Inspired Eats says
So glad you liked this eggplant recipe, Iris! It's definitely one of my favorites.😍
Tom says
Thank you!!! Wife and I loved this.
I made the dish with very few modifications: since I had plenty of Spanish and Sicilian eggplants in my garden, I used one of each and added a handful of torn Thai basil (also from my garden). I used a T of red curry paste instead of sambal oelek and served over rice noodles.
Will make it again for sure…I’d bet shrimp or salmon would be good prepared this way, too!
Tom
Asian Caucasian says
So glad you two enjoyed this eggplant recipe, Tom! I love that you used what you had in your garden and kitchen. This recipe is easily adaptable to any type of protein, even tofu!💛
Rachel says
how much is one serving size of this dish?
Asian Caucasian says
Hi Rachel. Can you please clarify your question? How many calories in one serving, etc.? Thanks so much. Hoping I can help.
Ophelia in Saffron says
Made this with domestic eggplant, not Chinese. Paired rice noodles, will make again! I like heat so I may double the chili paste.
Asian Caucasian says
I'm big on heat too, so go right ahead! So glad you like this recipe, Ophelia!
Julina says
My husband gave it a thumbs up, my little son gave me a hug. This was a good dish.
Asian Caucasian says
So glad to hear that you and your family loved this recipe, Julina! 🥰 You made my day! Thanks so much for your feedback.
CL says
Tasty, but not spicy in the least. Next time I’ll add a few dried chilis.
Asian Caucasian says
I'm all in for extra spice! Everyone's palates are different so my recipes tend to scale on the less spicy side. For me, I like the extra heat!🌶
Gaon Mitchell says
Lovely dinner. Easy to prep if you have all the ingredients (which I did given I love asian food). Definitely will do again - from an Aussie downunder living in a remote area and staying safe!
Gaon Mitchell says
5 stars for the recipe
4 stars because you need to understand Asian cooking. All in the prep!
Asian Caucasian says
You live in my dream vacation destination! Well, hopefully one day we'll get there. So glad you like this recipe! It's a popular one on the blog.
Mary Jane Williams says
I was able to find Chinese eggplant and it really tasted delicious in this dish! So easy to make! 👏🏻
Asian Caucasian says
I'm so glad you were able to find the Chinese eggplant! Of course, you can always substitute with the regular eggplant, but I find the Chinese version so much tastier!
Vicki Summers says
I cooked this recipe tonight, and it was absolutely delicious!! Just the right amount of heat, and very flavorful! I ran out of time and used quinoa instead of rice, which was fine. I'm definitely planning to make this again!
Vicki Summers says
And I give it 5 stars! (I'd give it 10 if I could.)
Asian Caucasian says
Thank you, Vicki! It's just so easy to prepare which makes this dish a winner for dinner!