How to Make Chicken Eggplant Stir-Fry - A Step-by-Step Guide

Chicken Eggplant Stir-Fry is a delicious and nutritious dish that is perfect for a quick and healthy weeknight dinner. This recipe is a combination of tender chicken, flavorful eggplant, and a savory stir-fry sauce that is sure to satisfy your cravings for Asian-inspired cuisine.

The ingredients for this recipe are simple and can be found at your local grocery store. It is a great way to use up any leftover vegetables you may have in your fridge, and it’s a great way to introduce new ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  • 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.
  • Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  • 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.
  • Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
  • Nutrition

    190 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 59mg
    • Sodium: 600mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 12mg
    • Calcium: 53mg
    • Iron: 2mg
    • Potassium: 682mg