Recipe by 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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eggplant, sliced into rounds
skinless, boneless chicken breast halves , cut into cubes
ground black pepper
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 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
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 give this 3 or 4 stars. I decided on 3, but I lean towards 3.5. I made this pretty much as written, minor changes included using coconut oil instead of canola, and adding some chopped scallion and red pepper flakes to the stir fry pan at the mushroom adding stage. I served it over skinny rice noodles, very good way to serve. I used crimini mushrooms (sometimes known as baby bella) and would definitely NOT suggest using white/button mushrooms, although I'm a very timid/reluctant mushroom eater. I actually enjoyed the crimini mushrooms in this recipe quite a bit! I say if you like eggplant, DO give this recipe a try, and if you don't like eggplant, perhaps omit it and use some other veggies such as carrots, peppers, bamboo shoots, snap peas, etc.
Simple, quick, delicious. Really nice flavor, very healthy especially if you cut down on the oils.
A written easily it was going to be dry and not alot of flavor. The overall concept is good, 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 stirred 1t of cornstarch. I stir-fried the eggplant in 2T of coconut oil until browning, then added it to the chicken/mushroom mix, stir, lower the heat and covered for 5 minutes. Then did the spinach for the last minute or 2. It came out great with a nice sauce for the plain white rice.
Added more veggies and Japanese mirin to the sauce (thicken sauce with corn starch or potato starch)
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.
Hubby loved it.
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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