Chicken and Eggplant Stir-Fry

By Tufgrlz

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

Details

Adapted from rachaelraymag.com

Preparation

Step 1

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.