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Chicken Eggplant Stir-Fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Sauté chicken with mushrooms, spinach, eggplant, and soy sauce for a delicious stir-fry.
Ingredients:
  • 0.5 large eggplant, sliced into rounds
  • 0.125 teaspoon salt
  • 4 skinless, boneless chicken breast halves , cut into cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon canola oil
  • 2 cups mushrooms, sliced
  • 4 cups spinach
Instructions:
  • Season eggplant slices generously with salt on both sides and let them rest for 5 minutes. Then, dice the eggplant into cubes.
  • Sauté chicken, garlic, and soy sauce in a large skillet over medium heat until chicken is almost cooked through, 7 to 10 minutes.
  • Combine the mushrooms and black pepper with the chicken mixture and cook until the mushrooms are nicely browned, about 2 to 3 minutes.
  • In a skillet over medium heat, gently sauté the eggplant in canola oil until golden brown, then combine with the chicken in the same skillet.
  • Fold in the spinach to the chicken and eggplant mixture, continue cooking and stirring until spinach wilts, for 2 to 3 minutes.

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