Chicken and Eggplant Stir-Fry

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 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

Directions

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.

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