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.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
190 Calories
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.
Ingredients
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
½ large eggplant, sliced into rounds
4 skinless, boneless chicken breast halves , cut into cubes
