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Chicken and eggplant stir-fry

Chicken and eggplant stir-fry

Total Time
30 min
15 min
15 min
Meet your new go-to stir-fry, with the perfect combination of sweet and salty notes. The sweet comes from mirin, a type of rice wine that gives the sauce a glaze-like consistency. Serve over soba noodles for a more filling meal.


Salt reduced chicken stock

½ cup(s), (125ml)

Soy sauce

¼ cup(s), (60ml)

Mirin seasoning

2 tbs


2 tsp

Sesame oil

½ tsp

Sunflower oil

2 tsp

Skinless chicken breast

500 g, cut into 2cm pieces


½ medium, cut into 1cm cubes


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Snow peas

200 g, trimmed

Green shallot(s)

3 individual, thinly sliced


1 whole, thinly sliced, to serve (optional)


  1. Whisk stock, soy sauce, mirin, cornflour and sesame oil in a small bowl until combined. Set aside.
  2. Heat 1 teaspoon sunflower oil in a large wok over high heat. Stir-fry chicken in two batches, for about 2-3 minutes each batch, or until cooked through. Transfer to a plate and set aside.
  3. Heat remaining oil in wok. Stir-fry eggplant, garlic, and ginger for about 5 minutes, or until eggplant is softened.
  4. Whisk the reserved sauce mixture until smooth, then add to wok along with snow peas, shallots and reserved chicken. Cook, stirring, 1-2 minutes or until sauce boils and thickens and peas are just tender. Serve sprinkled with eschalot.


TIP: Mirin is available from the Asian food section in major supermarkets. Milder and sweeter in flavour than regular onions, eschalots are available from the fresh produce section in supermarkets near the onions and garlic.