Chicken & Eggplant Stir-Fry Recipe

Cooking Directions

• STEP 1.In a bowl, combine the soy sauce, ginger, garlic, and cornstarch. Add the chicken and marinate for 15 minutes.
• STEP 2.Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, add more oil if needed and stir-fry the eggplant, bell peppers, and onions until tender.
• STEP 4.Return the chicken to the skillet and pour in the sauce. Cook for an additional 2-3 minutes, until the sauce thickens and coats the chicken and vegetables.
• STEP 5.Serve the Chicken & Eggplant Stir-Fry over steamed rice and garnish with chopped green onions, if desired.

Cooking Tips

• Make sure to cut the chicken and eggplant into evenly sized pieces for even cooking.
• You can add other vegetables such as broccoli or snap peas to the stir-fry for added variety.
• For a spicier version, add some red pepper flakes or chili sauce to the sauce mixture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stir-fry in a skillet or microwave until heated through.
• Serve the leftovers over rice or noodles for a quick and easy meal.