Recipe By Questoria
Rating
Published Apr 2nd
Prep 20m Cook 15m Additional 5m Ready In 40m
Servings 4 servings Calories 190.2

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.

Recipe Ingredients

  • ½ large eggplant, sliced into rounds
  • ⅓ 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
  • ⅓ teaspoon ground black pepper
  • 4 cups spinach

Cooking Directions

  1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  2. 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.
  3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  4. 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.
  5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Nutrition Facts

  • Calories 190.2
  • Carbohydrate 8.7 g
  • Cholesterol 58.5 mg
  • Fat 6.3 g
  • Fiber 4.1 g
  • Protein 25.8 g
  • Saturated Fat 1 g
  • Sodium 599.6 mg
  • Sugar 3.1 g

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Reviews

  1. This is surprisingly tasty. Just the soy sauce (I used Braggs Aminos) and ground black pepper. Only added some red peppers as someone else suggested because I had some. Cooked chicken mushrooms peppers and garlic together. Browning the eggplant in a separate skillet is key. Then all together with the spinach...yum! Definitely use coconut or - Read more ...
  2. Exceptionally easy and good! I didn't have any spinach so that was left out but considering how few spices and "additional ingredients" are added the taste is extraordinary! Definitely rates as a winner and a keeper!
  3. Here's what I did; Stir-fry the chicken then mushrooms in the hot oil until brown then add the garlic for 1 minute then add the liquid which was 2T soy 2T Mirin 2T water into which I had stirred 1t of cornstarch. I stir-fried the eggplant in 2T of coconut oil until browning then added - Read more ...
  4. This was very good. I did do some changes due to not having all the ingredients. Added onion red peppers and changed out the mushrooms with garbanzo beans for added fiber and protein. Hubby loved it.
  5. Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to give this 3 or 4 stars. I decided on 3, but I lean towards 3.5. I made this pretty much - Read more ...
  6. We loved this recipe! It is quick and easy and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! But it quickly cooks down and the dish looks beautiful. My kids think they don't like eggplant and - Read more ...
  7. Simple quick delicious. Really nice flavor very healthy especially if you cut down on the oils.
  8. This was tasty. I added more soy sauce and some dry white wine to the wok. Make sure to thoroughly cook the eggplant on the separate pan before adding it to the stir fry.
  9. This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe
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