Chicken and Eggplant Stir-Fry with Snow Peas

Total Time
30 min
15 min
12 min


fat free chicken broth

½ cup(s)

Kikkoman Soy Sauce

4 tbsp


1½ fl oz, (3 tbsp)


2 tsp

dark sesame oil

2¼ tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1/2-inch cubes

table salt

¼ tsp


½ medium, cut into 1/2-inch cubes

garlic clove(s)

2 medium clove(s), minced

ginger root

1 Tbsp, minced, peeled

snow peas

6 oz, trimmed

uncooked scallion(s)

3 medium, thinly sliced


  1. To make sauce, whisk together broth, soy sauce, mirin, cornstarch, and 1/4 teaspoon of oil in small bowl. Set aside.
  2. Heat large deep skillet or wok over high heat until drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat pan. Sprinkle chicken with salt and add to pan. Stir-fry until lightly browned, about 3 minutes. Transfer to plate.
  3. Heat remaining 1 teaspoon oil in skillet. Add eggplant, garlic, and ginger and stir-fry until eggplant is softened, about 5 minutes. Whisk sauce and add to skillet along with chicken, snow peas, and scallions. Cook, stirring constantly, until sauce comes to boil and thickens and peas are crisp-tender, 1–2 minutes.
  4. Per serving: 1 1/2 cups


Bigger is not better when it comes to eggplant. Larger, more mature eggplants have bigger seeds, so the cooked flesh often does not have a smooth texture. Look for firm eggplants with fresh green leaves at the stem end.

A happier, healthier you starts here