Chicken Stir – Fry with Eggplant and Basil Recipe

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Chicken Stir-fry with eggplant and basil recipe

This Chicken Stir – Fry with Eggplant and Basil Recipe seemed like a great recipe to put on the menu before the fresh summertime vegetables become history. This dish is low calorie with a 2 cup serving equaling only 257 calories. This recipe originates from a Mayo Clinic cookbook.
There are a lot of ingredients, so this recipe does take a little time to put together – but the end result is a delicious blend of flavors. I served this dish over white rice, but the addition of the rice is not necessary so I left it out of the recipe.
Take a break on the healthy side and give this Chicken Stir – Fry with Eggplant and Basil Recipe a try; it’s really good.

Chicken Stir – Fry with Eggplant and Basil Recipe
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • ¼ cup coarsely chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • ¾ cup low-sodium chicken broth (divided)
  • 3 green onions (white and green parts - 2 coarsely chopped, and 1 thinly sliced)
  • 2 cloves garlic (crushed and minced)
  • 1 tablespoon peeled and chopped fresh ginger
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 small eggplant, with peel, diced (about 4 cups – prepare just before using)
  • 1 medium yellow onion (coarsely chopped)
  • 1 small red bell pepper, seeded and cut into julienne
  • 1 small yellow bell pepper, seeded and cut into julienne
  • 1 small orange bell pepper, seeded and cut into julienne
  • 1 pound skinless, boneless chicken breasts cut into strips ½ inch wide and 2 inches long (I used chicken tenders for this and cut them in half crosswise)
  • 2 tablespoons low-sodium soy sauce
  • Salt and pepper
Instructions
  1. Place the basil, mint, chopped green onions, ginger, garlic, and broth into a blender or food processor and process until mixture is well chopped and blended. (Not to a puree)
  2. In a large skillet over medium high heat using 1 tablespoon of olive oil cook the yellow onion, eggplant, and bell peppers to al dente. Remove the vegetable mixture to a bowl, cover to keep warm, and set aside.
  3. Add the other tablespoon of olive oil to the same skillet, pour in the blended spice mixture and cook over medium high heat stirring constantly for 1 minute. Add the chicken and soy sauce and cook until chicken is no longer pink inside. Pour in the other ½ cup of beef broth and bring the mixture to a boil. Return the eggplant mixture to the skillet and cook until heated through; salt and pepper to taste.
  4. Serve Hot garnished with the sliced green onion.

 

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