Chicken and eggplant stir-fry with snow peas

Chicken and eggplant stir-fry with snow peas

Total Time
30 min
15 min
12 min
Prepare to meet your new go-to stir-fry. This recipe has got the perfect combination of sweet, salty, and spicy notes. Mirin is a type of rice wine and because of its sugar content it’s responsible for the sauce’s glazey consistency which coats the tender eggplant and snow peas beautifully. When it comes to selecting eggplant, bigger is not better so look for small to mid-sized ones that are firm and have fresh green leaves at the stem end. Larger, more mature eggplants have bigger seeds, so the cooked flesh often does not have a smooth texture. Serve over cooked basmati or jasmine rice.


Fat free chicken broth

½ cup(s)

Soy sauce

4 Tbsp


1½ fl oz, (3 tbsp)


2 tsp

Dark sesame oil

2¼ tsp

Uncooked boneless skinless chicken breast

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

Table salt

¼ tsp


½ medium, cut into 1/2-inch cubes


2 clove(s), minced

Fresh ginger

1 Tbsp, minced, peeled

Snow peas

6 oz, trimmed


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