Chicken Eggplant Stir-Fry

Chicken Eggplant Stir-Fry

Questoria

"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."
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Ingredients

40 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

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! ...

Most helpful critical review

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

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Most positive
Least positive
Newest

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

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! ...

Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to giv...

Here's what I did; Stir-fry the chicken, then mushrooms in the hot oil until brown, then add the garlic for 1 minute then add the liquid which was 2T soy, 2T Mirin, 2T water into which I had sti...

This was very good. I did do some changes, due to not having all the ingredients. Added onion, red peppers, and changed out the mushrooms with garbanzo beans, for added fiber and protein. Hub...

Simple, quick, delicious. Really nice flavor, very healthy especially if you cut down on the oils.

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.

This was a delightful combination, but I did make some changes. I used boneless, skinless thighs because they have more flavor and moisture and pair better with the eggplant. Make sure you swea...

Very tasty, I added red bell pepper and red and green poblano peppers. It was awesome

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