Asian Eggplant-Chicken Stir Fry

I really like eggplant. I found a great recipe recently that looked healthy and relatively uncomplicated. The only trouble was that the recipe called for teriyaki sauce, which is high in sugar, so I made my own. This blog includes my recipe for a slightly thickened teriyaki sauce that is lower in sugar. You can substitute a gluten-free sauce for the soy sauce in the recipe. I like to use about 1/2 tbsp. of chili-garlic sauce, which gives it some real heat. But add less if that amount scares you.


1 large and 1 small eggplant, cubed
16 oz. chicken, cut into bite-sized pieces
1/2 tsp. garlic powder
2 red peppers, cut into chunks
1 small onion, chopped
1/2 cup rice wine vinegar
1/3 cup reduced-sodium soy sauce
2 tsp minced garlic
2 tsp. minced ginger
2 tsp. chili-garlic sauce (or more to taste)
1 tsp. Truvia brown sugar blend or 1 tsp. brown sugar
1 tsp. xantham gum (a plant-based thickener) or 1-1/2 tbsp. cornstarch

Make the teriyaki sauce first by mixing rice wine vinegar, soy sauce, garlic, ginger, brown sugar or brown sugar substitute, chili-garlic sauce and xantham gum or cornstarch. Heat over medium-low heat, stirring constantly until thickened, about 4-5 minutes. Set aside.

Bring a wok or large skillet to medium-high heat and spritz with nonstick spray. Cook and stir eggplant for 3 minutes. Add red pepper and onion, and cook until the veggies have slightly softened, another 5 minutes.

Add chicken, and sprinkle with 1/2 tsp. garlic powder. Cook in the wok for about 5 minutes until chicken is cooked and veggies are softened and slightly browned.

Add teriyaki sauce and toss, stirring to coat.

Makes 4 servings.

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