Dinner last night – Chicken Eggplant Stir Fry


Technically this is the “last supper” meal before starting the first week’s meal plan. This is the second time I’ve cooked this and I really enjoy it.

1/2 large eggplant, sliced into rounds

1/8 teaspoon salt

4 skinless, boneless chicken breast halves , cut into cubes

2 cloves garlic, minced

2 tablespoons soy sauce

4 tablespoons olive oil

3 tablespoons dry white cooking wine

2 cups mushrooms, sliced

1/8 teaspoon ground black pepper

4 cups spinach


1. Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.

2. Cook and stir chicken, garlic, and soy sauce and dry wine together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.

3. Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.

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. Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Adapted from here.


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