"A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice." — Questoria
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eggplant, sliced into rounds
skinless, boneless chicken breast halves , cut into cubes
ground black pepper
This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe
Simple, quick, delicious. Really nice flavor, very healthy especially if you cut down on the oils.
We loved this recipe! It is quick and easy, and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! But it quickly cooks down and the dish looks beautiful. My kids think they don't like eggplant, and turn their nose up at spinach. But everyone loves this dish.
This was tasty. I added more soy sauce and some dry white wine to the wok. Make sure to thoroughly cook the eggplant on the separate pan before adding it to the stir fry.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Eggplant Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 56
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