Kung Pao Eggplant With Chicken Breast

This kung pao eggplant with chicken breast is so delicious and flavorful. It’s the best dish to eat it with steamed rice that will make you eat another bowl of rice.

The eggplant is also known as a “blood vessel scavenger” because it contains vitamin PP substances that can increase the elasticity of blood vessels and inhibit cholesterol levels. It has a slight blood pressure-lowering effect. It is a suitable vegetable for patients with cardiovascular diseases.

Studies also show that the “chlorogenic acid” in eggplant can reduce sugar absorption in the intestine and moderate the rapid rise in blood sugar after meals, making it a good aid to weight loss.

What do you need:

INGREDIENTS:
2 Eggplants
1 Chicken Breast
5 Slices Ginger
1 Teaspoon Garlic, finely chopped
3 Dried Chilies
Some Whole Peanuts
Some Ground Sichuan pepper

KUNG PAO SAUCE:
2 tablespoons Soy Sauce
1 tablespoon Fish Sauce
2 tablespoons Cooking Wine
1 tablespoon Black Vinegar
1 teaspoon Cornstarch

MARINADE CHICKEN:
1 tablespoon soy sauce
1 teaspoon cooking wine
1 teaspoon cornstarch
1 teaspoon cooking oil

How to make it:

1. Mix kung pao sauce – soy sauce, fish sauce, cooking wine, black vinegar and corn starch.
2. Slice the dried chilies and wash them to remove the seeds.
3. Cut the chicken breast into 1-inch cubes.
4. Marinate the chicken breast with soy sauce, cooking wine, oil and cornstarch.
5. Chop the garlic and slice the ginger.
6. Add 2 tablespoons of oil to the eggplant and mix well.
7. Heat the pan with 1 tablespoon of oil, add the eggplants and stir them well with the oil for 1 minute.
8. Don’t stir them until the bottom is golden brown.
9. Take them into a pan.
10. Heat the pan with 1 tablespoon of oil and add the chicken breast. Don’t stir until the underside is golden brown.
11. Stir fry until both sides are golden brown, about 2 minutes. Remove to a pan.
12. Add dried chilies and fry for 1 minute, add eggplant and chicken, ginger and garlic and fry for 2 minutes.
13. Add the kung pao sauce and fry for 2 minutes.
14. Add some ground Sichuan pepper and whole peanuts.
15. Ready to serve with steamed rice.

Tips for Kung Pao Eggplant and Chicken:

1. Slice the dried chilies and wash them to remove the seeds. This will make the chilies less spicy. If you like it spicy, you don’t need to do this step.
2. Cut the chicken breast against the grain to get tender chicken breast.
3. This way you get tender and sweet eggplants, just like deep-dried eggplant.
4. If you stir fry the chicken, you’ll get a steamed chicken and not a nice seared chicken. They’ll be watery.

Kung Pao Chicken Breast With Eggplant

Prep : 7 minutes minutes

Cook : 15 minutes minutes

Author : Anna Lee

Cuisine : Chinese

No ratings yet

Serving : 3

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This kung pao eggplant with chicken breast is so delicious and flavorful. It's the best dish to eat it with steamed rice that will make you eat another bowl of rice.

Ingredients

• ▢ 2 Eggplants
• ▢ 1 Chicken Breast
• ▢ 5 slices Ginger
• ▢ 1 tbsp Garlic, finely chopped
• ▢ 3 Dried Chilies
• ▢ Some Whole Peanuts
• ▢ Some Ground Sichuan pepper

KUNG PAO SAUCE:

• ▢ 2 tbsp Soy Sauce
• ▢ 1 tbsp Fish Sauce
• ▢ 2 tbsp Cooking Wine
• ▢ 1 tbsp Black Vinegar
• ▢ 1 tsp Cornstarch

MARINADE CHICKEN:

• ▢ 1 tbsp soy sauce
• ▢ 1 tsp Cooking Wine
• ▢ 1 tsp cornstarch
• ▢ 1 tsp cooking oil

Instructions

• Mix kung pao sauce – soy sauce, fish sauce, cooking wine, black vinegar and corn starch.
• Slice the dried chilies and wash them to remove the seeds. (Note 1)
• Cut the chicken breast into 1-inch cubes. (Note 2)
• Marinate the chicken breast with soy sauce, cooking wine, oil and cornstarch.
• Chop the garlic and slice the ginger.
• Add 2 tablespoons of oil to the eggplant and mix well. (Note 3)
• Heat the pan with 1 tablespoon of oil, add the eggplants and stir them well with the oil for 1 minute.
• Don't stir them until the bottom is golden brown.
• Take them into a pan.
• Heat the pan with 1 tablespoon of oil and add the chicken breast. Don't stir until the underside is golden brown. (Note 4)
• Stir fry until both sides are golden brown, about 2 minutes. Remove to a pan.
• Add dried chilies and fry for 1 minute, add eggplant and chicken, ginger and garlic and fry for 2 minutes.
• Add the kung pao sauce and fry for 2 minutes.
• Add some ground Sichuan pepper and whole peanuts.
• Ready to serve with steamed rice.

Video

Tips & Notes:

1. Slice the dried chilies and wash them to remove the seeds. This will make the chilies less spicy. If you like it spicy, you don’t need to do this step.
2. Cut the chicken breast against the grain to get tender chicken breast.
3. This way you get tender and sweet eggplants, just like deep-dried eggplant.
4. If you stir fry the chicken, you’ll get a steamed chicken and not a nice seared chicken. They’ll be watery.

Keyword: Bake chicken breast,eggplant,kung pao,Kung pao chicken,Kung pao chicken recipe

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