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Chicken and Eggplant Stir-Fry

Chicken and Eggplant Stir-Fry

by 17 people

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Makes: 4 servings

  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 5 tablespoons canola oil
  • 1 small eggplant, cut into 3/4-inch pieces
  • 3 jalapenos, thinly sliced
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1/4 cup soy sauce
  • 1 cup basil leaves
  • 4 cups steamed rice
  1. In large skillet, cook chicken in 2 tbsp. oil over medium-high until golden, 4 minutes. Transfer to plate. Add eggplant and 2 tbsp. oil to the skillet; cook to soften, 3 minutes. Stir in remaining oil, jalapenos and garlic; cook 1 minute. Add 1/2 cup water, wine, soy sauce, chicken with its juices and 2/3 cup basil; simmer 3 to 5 minutes. Serve over rice with remaining basil.