Chicken and Eggplant Stir Fry
Savory chicken and eggplant stir fry, a delightful blend of flavors and textures, quick to make.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- ½ Large Eggplant, Sliced Into Rounds
- ⅛ tsp. Salt
- 16 oz. Skinless, Boneless Chicken Breast, Cut Into Cubes
- 2 Garlic Cloves, Minced
- 2 tbsp. Low Sodium Soy Sauce
- 1 tbsp. Olive Oil
- 2 cups Mushrooms, Sliced
- ⅛ tsp. Ground Black Pepper
- 4 cups Spinach
Preparation
Step 1
Sprinkle the round eggplant pieces with ⅛ tsp. salt and set them aside to let them sweat for about 10 minutes. This process helps remove some of the bitterness.
Step 2
In a bowl, toss the cubed chicken with 1 tsp. the soy sauce, a pinch of salt, and black pepper. Let it marinate for about 10-15 minutes.
Step 3
Heat half of the olive oil in a large skillet over medium heat.
Step 4
Add the eggplant and cook, stirring occasionally, until it’s softened and beginning to brown, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
Step 5
In the same skillet, add the remaining olive oil. Add the marinated chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
Step 6
Add the minced garlic during the last minute of cooking to avoid burning it.
Step 7
Once the chicken is cooked, add the sliced mushrooms to the skillet. Cook for an additional 2-3 minutes, or until the mushrooms begin to soften.
Step 8
Add the cooked eggplant back to the skillet with the chicken and mushrooms. Stir in the remaining tsp. soy sauce.
Step 9
Cook for another minute to reheat the eggplant and blend the flavors.
Step 10
Finally, add the spinach to the skillet. Cook, stirring frequently, until the spinach wilts, about 1-2 minutes.
Step 11
Taste the stir fry and adjust the seasoning if necessary, adding more soy sauce, salt, or pepper as needed.
Step 12
Enjoy!
