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+ servings

Cashew Eggplant Chicken Stir Fry

A nutty and meaty stir fry, bursting with the flavors of the Orient. Corn, soy and gluten free recipe that is perfect for those on the elimination diet.
Course Dinner
Cuisine Asian
Keyword Chicken Eggplant Stir Fry, Eggplant Stir Fry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 593kcal
Author Heather


  • 2 lbs Japanese eggplant
  • 2 tbsp sea salt
  • 1-1 1/4 lb boneless skin-less chicken thighs *cut into 3/4 inch pieces
  • 1 cup roasted cashews
  • 1 med red onion *diced into lg chunks
  • 4 tbsp toasted sesame oil
  • diced green onions for garnish *optional


  • 2/3 cup chicken broth
  • 1 tbsp toasted sesame oil
  • 1 tbsp Sriracha
  • 1 tbsp fish sauce
  • 1 tbsp coconut amino *soy sauce or tamari may be substituted for those not on elimination diet
  • 1/2 tsp dried ginger * 1/2 inch fresh peeled & grated
  • 3 cloves garlic *minced or crushed
  • 1/4 tsp red chili pepper flakes
  • 2 tsp arrowroot powder *cornstarch may be substituted for those not on the elimination diet
  • Cooked rice or quinoa


  • Prepare rice or quinoa according to package directions.
  • Wash & cut eggplant into 3/4 inch pieces. Place into large pot, sprinkle with sea salt and cover with water. Place a smaller pot over top of cut eggplant to ensure pieces stay submerged. Soak in salt water for 15- 20 mins- drain, rinse & pat dry.
  • While eggplant is soaking prepare sauce, cut onion, measure nuts and cut chicken. Place into separate smaller bowls near wok for easy access.
  • For the Sauce- In a small mixing bowl whisk together broth, sesame oil, Sriracha, fish sauce, coconut aminos, ginger, chili flakes and garlic. Measure arrowroot in a separate small bowl and add a small amount of sauce, making a slurry. Make sure arrowroot is thoroughly incorporated in slurry and whisk into sauce. Place near wok.
  • For the Stir Fry- Heat wok over high heat until slightly smoking, approximately 2 mins. Add 1 tbsp sesame oil and swirl around pan. Add half of eggplant, tossing consistently cook until purple color just starts to fade, approximately 3 mins. Place on plate and set aside. Repeat with second half of eggplant using another tbsp of sesame oil.
  • Heat wok again. Add 1 tbsp oil and swirl. Add half of the chicken and toss, frying until almost done, approximately 3 mins. Add onions, cook for approximately 1 1/2 mins tossing entire time. Add cashews, cook for another 1 1/2 mins continuing to toss. Add half of the cooked eggplant, tossing and cooking for approximately 1 1/2 mins before adding sauce. Add half the sauce making sure to whisk before adding. Continue tossing and cooking for approximately 2 mins.
  • Wipe down wok with a damp towel and repeat stir fry with second half of ingredients. Serve over cooked rice or quinoa.


*Please use as many organic ingredients as possible.*
If cutting recipe in half and preparing for 2, total time will be 30 mins.


Calories: 593kcal | Carbohydrates: 28g | Protein: 35g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 135mg | Sodium: 4292mg | Potassium: 1028mg | Fiber: 7g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 4mg