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.
Prep Time::20 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::40 mins
Servings::4
Yield::4 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
½ large eggplant, sliced into rounds
⅛ teaspoon salt
4 skinless, boneless chicken breast halves , cut into cubes
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
⅛ teaspoon ground black pepper
4 cups spinach
Directions
Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
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.
Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
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.
Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.