Chicken Eggplant Stir-Fry recipe

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Ingredients

½ large eggplant, sliced into rounds
⅛ 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
⅛ teaspoon ground black pepper
4 cups spinach

Nutrition Info

190.2 calories
carbohydrate: 8.7 g
cholesterol: 58.5 mg
fat: 6.3 g
fiber: 4.1 g
protein: 25.8 g
saturatedFat: 1 g
servingSize: -
sodium: 599.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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