Chicken Stir-Fry w/ Eggplant & Basil
- Number of Servings: 4
Ingredients
/4 cup coarsely chopped fresh basil2 tablespoons chopped fresh mint3/4 cup chicken stock or broth3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 thinly sliced2 cloves garlic1 tablespoon peeled and chopped fresh ginger2 tablespoons extra-virgin olive oil1 small eggplant, with peel, diced (about 4 cups)1 yellow onion, coarsely chopped1 red bell pepper, seeded and cut into julienne1 yellow bell pepper, seeded and cut into julienne1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long2 tablespoons low-sodium soy sauce
In a blender or food processor, combine the basil, mint, 1/4 cup of the stock, the chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside.
In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes. Transfer to a bowl and cover with a kitchen towel to keep warm.
Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and saute for about 1 minute, stirring constantly. Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes. Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion. Serve immediately.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KRUSTYNUTZ.
In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes. Transfer to a bowl and cover with a kitchen towel to keep warm.
Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and saute for about 1 minute, stirring constantly. Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes. Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion. Serve immediately.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KRUSTYNUTZ.
Nutritional Info Amount Per Serving
- Calories: 255.5
- Total Fat: 8.6 g
- Cholesterol: 65.7 mg
- Sodium: 483.5 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.1 g
- Protein: 29.5 g
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