Chicken and eggplant in garlic sauce is my all-time favorite dish from the Chinese takeout menu. I LOVE eggplant and I like how it tastes so good with chicken and deliciously hot, tangy, and sweet garlic-based sauce. Served with hot fried rice this dish is my kind of comfort food.
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Why I LOVE this homemade version of the Chinese takeout dish
- Loaded with flavorful, tender, and juicy purple chinese eggplant
- GARLIC and lots of garlic
- Healthier since you get to control how much soy sauce to add
- Ready in 15 minutes
Tips
Tips for making perfect chicken & eggplant in garlic sauce:
- Cut eggplant into thicker wedges
- Quick-release after the pressure cooking cycle completes and press cancel while the pressure releases so the eggplant does not overcook
- Ground chicken works really well for this recipe but you can also use thinly sliced 1-inch pieces of boneless, skinless chicken thighs or breasts
Process
Step by step recipe:
step 1: Mix soy sauce, oyster sauce, sugar and corn starch in a small bowl and keep aside.
step 2: Cut the eggplant into thick wedges.
step 3: Mince lots of garlic, I love this oxo garlic mincer.
step 4: Turn the Instant Pot to Saute mode and heat oil. Add garlic and red pepper flakes. Cook for 30 secs.
step 5: Add chicken, cook for 3 minutes breaking the chicken with spatula.
step 6: Add ¼ cup of water and eggplant. Close the Instant Pot lid with pressure valve to sealing. Set on Manual/Pressure Cook(Hi) for 2 min.
step 7: Press Cancel and quick release. Open the Instant Pot and set to Saute mode. Add the mixed reserved sauce.
step 8: Gently stir everything together. Bring to gentle boil and then turn the Instant Pot off. Enjoy with hot fried rice!
We enjoy this spicy chicken and eggplant dish over fried brown rice. Check out my Instant Pot brown rice recipe for perfectly cooked, nutty brown rice. Once you have the brown rice cooked here is a simple recipe to make fried rice. Since the Eggplant and Chicken dish is so flavorful I usually do not add more spices, garlic, etc to this the fried rice.
Quick fried rice recipe
- Scramble 2 to 3 eggs in some oil and keep aside.
- In a medium pot or Instant Pot, heat oil and add 1 to 2 cups of frozen mixed vegetables. Sauce for 2 to 3 minutes.
- Add cooked brown rice and 1 to 2 teaspoons of soy sauce. Soy sauce is optional but tastes great.
- Mix in the fried eggs and enjoy hot.
Here a quick video showing how to make and chicken & eggplant in garlic sauce, using the Instant Pot!
Did you enjoy this quick and delicious meal? Here are some of my other favorite recipes for busy weeknights:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Instant Pot Chicken & Eggplant in Garlic Sauce
Ingredients
- 3 chinese eggplant cut into ½ inch thick and 2 inch long wedges
- 1 tablespoon cooking oil
- 3 tablespoons garlic minced
- 1 teaspoon red pepper flakes less for a milder dish
- 1 pound ground chicken
- ¼ cup water
- 3 tablespoons low sodium soy sauce
- 3 tablespoons oyster sauce
- 1½ tablespoons sugar
- 2 teaspoons corn starch
Instructions
- Mix soy sauce, oyster sauce, sugar and corn starch well and keep aside.
- Turn the Instant Pot to Saute mode and heat oil. Add garlic and red pepper flakes. Cook for 30 secs.
- Add chicken, cook for 3 minutes breaking the chicken with spatula.
- Add eggplant and water. Close the Instant Pot lid with pressure valve to sealing and pressure cook for 2 minutes followed by Quick Release.
- Open the Instant Pot and set to Saute mode. Add the mixed sauce and stir everything together. Adjust salt and pepper to taste. Bring to gentle boil and then turn the Instant Pot off. Serve with hot fried rice.
Video
Nutrition
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Anna says
The garlic chicken and eggplant turned out great! I didn't have any oyster sauce on hand, so I substituted with hoisin, added a couple of pinches of dark brown sugar and a 1/2 tsp. of fish sauce. I also added 1 small chopped onion and would probably add additional vegetables in the future. I didn't have any ground chicken, but ended up using a package of chicken thighs cut up into 1 inch pieces that I sauted with the garlic and red peppers, including a heaping tablespoon of Chicken Better than Bullion (this stuff is awesome!). I also cook my rice with 1.5 tablespoons of the Chicken better than bullion to add additional flavor. I would definitely make this again!
Cathy R. says
Wonderful way to use eggplant! My friend gave me 2 huge oblong purple eggplants this past week and I remembered that I had made this recipe a couple years ago when I grew eggplant in my garden. I found the recipe and made it twice this week. I can attest to the fact that regular large oblong eggplant work great in this recipe, as it all reduces so much in the pressure cooker. I also substituted ground turkey for the chicken and fish sauce for the oyster sauce. I think it tastes better the next day as the flavors really blend together after sitting in the fridge it seems.
My husband does not like eggplant but he likes this recipe so thank you!
Archana says
Thank you for your lovely feedback, Cathy!
Neeha says
So easy to make and delicious.
Excellent use of eggplants and ground chicken. I used regular instead of Chinese Eggplants as that was all I had in hand.
Worked out beautifully.
Also, I love your instagram content. Have tried so many recipes from there and never fails.
Archana says
Thank you Neha for the lovely review. We love this easy weeknight meal too.