Chicken Eggplant Stir-Fry

Chicken Eggplant Stir-Fry

7
Questoria 0

"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

40 m {{adjustedServings}} servings 190 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

7
  1. 9 Ratings

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This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe

Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to giv...

We loved this recipe! It is quick and easy, and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! ...