Chicken, Eggplant, and Bok Choy Stir-Fry

Chicken, Eggplant, and Bok Choy Stir-Frywith Jasmine Rice

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
    2 servings
    Prep & cook time
    -
    Cooking Skill
    medium
    Calories
    750 per serving
    By Chef Michelle

    By Chef Michelle

    Calories750
    Protein47g
    Total Carb73g
    Total Fat29g
    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
      jasmine rice
    • baby bok choy
      baby bok choy
    • eggplant
      eggplant
    • scallion
      scallion
    • ginger
      ginger
    • garlic
      garlic
    • boneless skinless chicken breasts
      boneless skinless chicken breasts
    • sesame oil
      sesame oil
    • crushed red pepper
      crushed red pepper
    • soy sauce
      soy sauce
    • rice wine vinegar
      rice wine vinegar
    • oyster sauce
      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