Chicken Eggplant Stir-Fry |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice. Ingredients:
1/2 large eggplant, sliced into rounds |
1/8 teaspoon salt |
4 skinless, boneless chicken breast halves , cut into cubes |
2 cloves garlic, minced |
2 tablespoons soy sauce |
1 tablespoon canola oil |
2 cups mushrooms, sliced |
1/8 teaspoon ground black pepper |
4 cups spinach |
Directions:
1. Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
2. Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
3. Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4. Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
5. Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
|
|