Chicken and Eggplant Stir Fry

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!