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ChickenChineseQuick & EasyRecipes

Chicken and Eggplant Side Dish

written by Emma Tang

Chicken and Eggplant Side DishBefore winter comes, I want to share one last cold side dish recipe this year. This chicken and eggplant side dish is healthy, full of flavor and very easy to make. I can’t wait to share with you.

This time, I am cooking for 2 people. I used one skin-on boneless chicken breast (feel free to use skinless chicken breast), one Asian eggplant, and some chopped some garlic, green onion and chili red pepper to set aside.

Chicken and Eggplant Side Dish IngredientIn the “Eggplant Stir Fry” recipe I shared a while ago, I mentioned the difference between Asian eggplant and regular eggplant. Asian eggplant usually comes in a long shape. It has a more delicate taste, thinner skin and contains less seeds. I recommend using the Asian eggplant for this recipe if you can find it.

Freshly cut eggplant turns black easily when exposed to the air, to slow down the oxidation process, I usually soak them in water while setting aside before cooking.

Shredded ChickenTo shorten the time needed to make shredded chicken, I first cut the chicken breast into thick slices before cooking, then tear the cooked chicken breasts into smaller shreds with a fork.

Once the cooked eggplant and chicken have cooled down, I put garlic, green onion, etc. on top and add soy sauce, sesame oil, salt and sugar for seasoning.

Chicken and Eggplant After making sure everything is mixed well, this simple, delicious chicken and eggplant side dish is ready. It’s great for serving as either a salad, side dish or an appetizer.

Chicken and Eggplant Side Dish ImageIf you like this recipe, please leave a rating and share it with your friends!

5.0 from 1 reviews
Chicken and Eggplant Side Dish
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Spice the Plate
Serves: 2
Ingredients
  • 1 chicken breast, with or without skin (about half a pound)
  • 1 eggplant, peeled and cut into long strings
  • 2 cloves garlic, minced
  • 1 stalk green onion, chopped
  • 1-2 small red chili pepper, chopped (optional)
  • For seasoning:
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
Instructions
  1. Slice the chicken breast.
  2. Bring a medium pot of water to boil over high heat, stir in the chicken and turn to low heat, boil for a few minutes with the lid on until cooked through (cut the chicken into thick slices helps save cooking time)
  3. Transfer the cooked chicken into a container, tear into smaller shreds with fork or hands and leave in the refrigerator for about 20 minutes.
  4. While waiting for the chicken to cool down, steam the eggplant for about 7-8 minutes until soft and cooked through, drain water and season with some salt, set aside.
  5. Combine chicken, eggplant, green onion, garlic and red pepper in a container, toss in soy sauce, sesame oil, salt and sugar, mix well and serve.
Notes
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2 comments

Roxanne Erickson December 7, 2017 - 5:18 pm

Today, it was a routine get-together party at my home and I decided to give this side dish a try. Everyone loved it! I felt no hassle following your instructions and it came out great. Keep on sharing such lovely stuff!

Reply
Han Tang December 7, 2017 - 5:30 pm

Hi Roxanne,

Thank you so much for your kind words. I am glad you liked it!

Reply

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About Me

About Me

Hello!

Welcome to Spice the Plate! I am Emma, the cook and author behind this food blog. Creating and sharing delicious Asian recipes is my passion. Here you can find tasty, easy-to-make traditional and modern Asian recipes, cooking tips, and more. I am excited you've found us! To learn more about me and this blog, visit here.

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