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Chicken, Eggplant, and Bok Choy Stir-Fry

Chicken, Eggplant, and Bok Choy Stir-Fry with Jasmine Rice

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On the menu Apr 16 — Apr 22

Ordering Chinese stir-fry guarantees a steamy mountain of meat and vegetables, coated in a delectable sauce, all piled over rice. Here, Chef Michelle’s spin on the classic takeout dish balances just the right helping of chicken with roasted bok choy and eggplant, plus a ginger and sesame stir-fry sauce that’s big on salty-sweet flavor. Scooped up with perfectly fluffy jasmine rice, this win-win dish ensures smiles and empty plates.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 750
    • Protein 47g
    • Total Carb 73g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • jasmine rice
      • 3/4 cup
      • jasmine rice
    • baby bok choy
      • 12 ounces
      • baby bok choy
    • eggplant
      • 1
      • eggplant
    • scallion
      • 1
      • scallion
    • ginger
      • 1/4 ounce
      • ginger
    • garlic
      • 1 clove
      • garlic
    • boneless skinless chicken breasts
      • 2
      • boneless skinless chicken breasts
    • sesame oil
      • 1 tablespoon
      • sesame oil
    • crushed red pepper
      • 1/4 teaspoon
      • crushed red pepper
    • soy sauce
      • 3 packets
      • soy sauce
    • rice wine vinegar
      • 2 tablespoons
      • rice wine vinegar
    • oyster sauce
      • 3 tablespoons
      • oyster sauce

    What You’ll Need

    • canola oil
    • water
    • kosher salt
    • black pepper
    • 6" small pot with lid
    • baking sheet
    • 12" large pan

    Allergens

    Crustacean Shellfish, Soy, Wheat