Name: Chicken Eggplant Stir-Fry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Eggplant, sliced into rounds - ½ large; Salt - ⅛ teaspoon; Skinless, boneless chicken breast halves , cut into cubes - 4; Garlic, minced - 2 cloves; Soy sauce - 2 tablespoons; Canola oil - 1 tablespoon; Mushrooms, sliced - 2 cups; Ground black pepper - ⅛ teaspoon; Spinach - 4 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Eggplant Stir-Fry

1. Eggplant, sliced into rounds - ½ large

2. Salt - ⅛ teaspoon

3. Skinless, boneless chicken breast halves , cut into cubes - 4

4. Garlic, minced - 2 cloves

5. Soy sauce - 2 tablespoons

6. Canola oil - 1 tablespoon

7. Mushrooms, sliced - 2 cups

8. Ground black pepper - ⅛ teaspoon

9. Spinach - 4 cups

How to cook deliciously - Chicken Eggplant Stir-Fry

1. Stage

Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.

2. Stage

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. Stage

Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.

4. Stage

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. Stage

Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.