Monday, July 7, 2014

July 7-Chicken & Eggplant Stir-Fry

My mom gave me a basket of organic produce that she received from a family friend. The basket included sweet cherry tomatoes, fresh lettuce, crisp cucumbers, radishes, and a deep-purple eggplant. Oh so fresh and oh so delicious. 

Tonight's recipe was inspired by this plethora of produce. 

Chicken & Eggplant Stir-Fry
1 eggplant, cubed
2lb boneless, skinless chicken breasts, cut into pieces
2 cloves garlic, minced
1 tbsp basil
2 tbsp soy sauce
1 tbsp oil
2 cups mushrooms, sliced
1 red bell pepper, sliced
4 cups spinach
salt and pepper

1. Cook chicken, along with garlic, basil, salt, pepper, and soy sauce, in a large skillet or wok over medium heat until chicken is almost cooked through, about 7-10 minutes. 
2. Stir in mushrooms and bell pepper. Continue cooking until the mushrooms brown, about 2-3 minutes. 
3. In a separate skillet, heat oil and cook eggplant until lightly browned. Add eggplant to chicken mixture. 
4. Stir spinach into the chicken mixture and stir until the spinach wilts.
5. Serve with rice. 

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