Chicken Eggplant Stir-Fry

Stir-fry cubed chicken breast with mushrooms, spinach, eggplant, and soy sauce for a quick and easy main dish.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 190 Calories

Ingredients

• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon canola oil
• 2 cups mushrooms, sliced
• 4 skinless, boneless chicken breast halves , cut into cubes
• 4 cups spinach
• 0.125 teaspoon ground black pepper
• 0.125 teaspoon salt
• 0.5 large eggplant, sliced into rounds

Recipe Instructions

Step 1

Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.

Step 2

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.

Step 3

Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.

Step 4

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.

Step 5

Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.