Past Recipes
Chicken, Eggplant, and Bok Choy Stir-Fry

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

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Recipe Details


Look no further than our chicken stir-fry to check all your Chinese takeout boxes—homemade stir-fry sauce included. Our spin balances just the right helping of chicken with roasted bok choy and eggplant, plus a delectable ginger-sesame combo that’s big on salty-sweet flavor.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    • 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
    • scallion
    • ginger
      1/4 ounce
    • garlic
      1 clove
    • boneless skinless chicken breasts
      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


    • Soy
    • Crustacean Shellfish
    • Wheat

    Cooking Steps

    1. Cook Rice

      Cook Rice

      Preheat oven to 450ºF. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

    2. Prepare Ingredients

      Prepare Ingredients

      Rinse all produce. Halve bok choy lengthwise, then cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Quarter eggplant lengthwise, then cut crosswise into 1-inch pieces, discarding ends. Trim and discard scallion root and thinly slice. Trim and discard skin of ginger. Mince garlic. Pat chicken dry with paper towel, halve lengthwise down the middle, then cut crosswise into ¼-inch pieces.

    3. Roast Vegetables

      Roast Vegetables

      On a baking sheet, toss bok choy bulbs and eggplant with 1 tablespoon canola oil, ¼ teaspoon salt and black pepper as desired. Arrange in a single layer and roast until tender and lightly browned, about 20 minutes.

    4. Cook Chicken

      Cook Chicken

      While vegetables roast, season chicken all over with ¼ teaspoon salt. Heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add chicken in a single layer and cook, stirring and flipping pieces occasionally, until no longer pink, about 6 minutes. Remove pan from heat and, using a slotted spoon, transfer chicken to a plate and set aside. Discard juices from pan and wipe clean.

    5. Make Stir-Fry Sauce

      Make Stir-Fry Sauce

      Return pan from chicken to medium heat and add sesame oil. When oil is shimmering, add whole knob ginger and garlic and cook until fragrant, 1 minute. Add crushed red pepper (skip or use half for less heat), soy sauce, rice wine vinegar, and oyster sauce to pan and stir to combine. Cook until sauce has thickened slightly, 1-2 minutes more. Remove and discard ginger. Remove pan from heat and set aside until vegetables are finished roasting.

    6. Finish and Plate Stir-Fry

      Finish and Plate Stir-Fry

      Add roasted vegetables, cooked chicken, and bok choy leaves to pan with stir-fry sauce over medium-high heat. Cook, stirring, until sauce has thickened to fully coat chicken and vegetables, 1-2 minutes. Divide rice between serving plates and spoon over stir-fry. Garnish with scallion and dig in!

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