Chicken Eggplant Stir-Fry - cooking recipe

Ingredients
    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
Preparation
    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.

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