Eggplant Stir-fry with Chicken

Name: Eggplant Stir-fry with Chicken
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese (Cantonese)
Ingredients: 340 g chicken breast; 30 ml water; 4 tsp cornflour; 10 tsp neutral oil; 2 tsp oyster sauce; 450 g chinese eggplant; 60 ml neutral oil; 1½ tbsp oyster sauce; 1 tbsp light soy sauce; ¼ tsp sesame oil; ¼ tsp salt; ¼ tsp white pepper; 3 pc ginger; 3 pc garlic; 3 pc spring onions; 2 tbsp shaoxing wine; 30 ml water

A Cantonese-style one-pan stir-fry where juicy chicken is seared and tossed with Chinese eggplant in a garlicky, gingery oyster-soy sauce.

35 min 400 kcal/serving serves 4

400kcal21gprotein18gcarbs28gfat

thewoksoflife.comView the original on thewoksoflife.com More from thewoksoflife.com on Mello

🍗chicken breast

💧water

🌾cornflour

🫗neutral oil

🦪oyster sauce

🍆chinese eggplant

🫗neutral oil

🦪oyster sauce

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About Bill, Judy, Sarah & Kaitlin Leung

Family-run Chinese home cooking blog spanning multiple regional cuisines

The Woks of Life is a multigenerational family blog written by Bill, Judy, Sarah, and Kaitlin Leung, an American family with roots across different regions of China. Since 2013 they have published a large archive of tested Chinese recipes, drawing on both home cooking traditions and professional restaurant experience within the family.

Their recipes cover a wide range of Chinese regional cooking, from Northern dumplings and noodles to Cantonese stir-fries, Shanghainese braises, and Sichuan dishes with characteristic heat and numbing spice. They lean on wok technique, proper heat control, and pantry staples like soy sauce, Shaoxing wine, and doubanjiang, and they are known for explaining ingredients and methods in detail so home cooks can reproduce restaurant-style results.

20 recipes on Mello, imported from thewoksoflife.com, mostly Chinese and Chinese-American.