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A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.
Ingredients
- ½ 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
- 1 tablespoon canola oil
- 2 cups mushrooms, sliced
- 1/8 teaspoon ground black pepper
- 4 cups spinach
Directions
Step 1
Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
Step 2
Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
Step 3
Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
Step 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.
Step 5
Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 5% |
| Cholesterol59mg | 20% |
| Sodium600mg | 26% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber4g | 15% |
| Total Sugars3g | |
| Protein26g | |
| Vitamin C12mg | 59% |
| Calcium53mg | 4% |
| Iron2mg | 12% |
| Potassium682mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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