Chicken & Eggplant in a Garlic Sauce

This is a quick and easy way to have tasty eggplant and chicken in a garlicky sauce on the table in under half an hour – it’s a one wok wonder!

Sufficient for 4 serves you will need:

500gms of Chicken breast cut into strips.
250gms of sliced eggplant, preferably Lebanese eggplant cut lengthways

Mix together to make a sauce the following:

½ cup of hot chicken stock or water
3 or 4 crushed garlic cloves (This dish can take more garlic for a more intense flavour)
3 tablespoons of Soy Sauce
2 tablespoons of Oyster sauce
1 tablespoon of red wine vinegar
1 tablespoon of sugar
1 teaspoon of cornflour
1 or more finely chopped long red chilli (optional)
100gms of Broccolini or broccoli florets
1 spring onion to finish the dish!


This can be made in a wok or a large frypan.
Lightly oil with couple of tablespoons of cooking oil, add a dash of sesame oil if you wish.
Heat your pan on a high heat until hot and then stir fry the chicken strips, in batches if necessary on this high heat until seared. This should only take 3 to 4 minutes at most.
Spoon the chicken strips out of the pan and then add the sliced eggplant and stir fry these for around 3 to 4 minutes.

Add the sauce and the chicken back into the pan and get them bubbling away for about 5 minutes, by which time the sauce should be reducing and the chicken and eggplant cooked through. Stir frequently.

Add the broccoli or Broccolini and stirring often I should only take about a further 2 minutes before the dish is ready to serve.

Ideal accompanied by any rice dish or noodles.


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