Chicken Eggplant Stir-Fry

Chicken Eggplant Stir-Fry
  • 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


  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.

03/24/2018
Chicken Eggplant Stir-Fry, recipe PT15M PT1H 5 455 calories

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