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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice. Ingredients:
vegetable oil cooking spray |
1 teaspoon cooking oil |
2/3 cup coarsely chopped onion |
minced garlic |
1 lb boneless skinless chicken breast, cut into bite sized pieces |
1 cup peeled cubed eggplant |
1/2 cup chopped green bell pepper |
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped |
1 teaspoon dried whole thyme |
1 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon cracked black pepper |
1/2 teaspoon hot sauce |
1 cup thinly sliced zucchini |
2 teaspoons cornstarch |
2 teaspoons water |
2 1/2 cups hot cooked long-grain rice |
Directions:
1. Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
2. Add onion and garlic; saute until tender.
3. Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
4. Add eggplant and next 9 ingredients (green bell pepper through zucchini).
5. Bring to a boil; cover.
6. Reduce heat, and simmer 10 minutes.
7. Combine cornstarch and water, add to skillet, stirring well.
8. Cover and cook 5 minutes or until zucchini is tender.
9. Remove from heat; let stand 5 minutes.
10. Serve over rice.
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