Spicy Chicken & Eggplant Stir-fry

Time: 30 minutes
Servings: 6
This spicy stir-fry dish is quick & tasty. Perfect for any family dinner!


  • 2 cups instant white rice
  • 3 Tbsp canola oil
  • 1 Tbsp toasted sesame oil
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 1/2 lbs Japanese eggplant, sliced
  • 3 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 1/2 tsp crushed red pepper flakes
  • 3 green onions, thinly sliced
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 (8 oz) package snow peas, ends trimmed


  1. Prepare rice according to package directions. Fluff with a fork & set aside.
  2. Heat a large, deep skillet over medium-high. Add oils, chicken & eggplant to skillet. Cook 5-7 minutes or until lightly browned, stirring often. Add garlic, ginger, red pepper & onions. Cook 3-4 minutes or until onions are tender.
  3. Add teriyaki sauce & peas. Cook 2-3 minutes or until vegetables are thoroughly cooked, stirring often. 
  4. Serve stir-fry over rice.


Toasted sesame oil give this dish a smoky flavor. You can substitute other oils as well!

Nutrition Facts

6 servings per recipe
Serving size (307g)
Amount per serving
% Daily Value*
Total Fat 12g 15%
    Saturated Fat 1.5g 8%
    Trans Fat g  
Cholesterol 55mg 18%
Sodium 250mg
Total Carbohydrate 27g 10%
    Dietary Fiber 4g 14%
    Total Sugars 7g  
Includes 0g Added Sugars
Protein 21g  
Vitamin D 0mcg 0%
Calcium 44mg 4%
Iron 3mg 15%
Potassium 561mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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