Chicken & Eggplant Stirfry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken, Eggplant, Mushrooms, and Tomatoes make a low-calorie, low-sodium topping for rice or pasta. I used one whole eggplant, and it came out to 4 cups. I like things bland, but you may want to add salt & pepper to taste. I buy cubed cooked chicken breast in bulk, but you could cook it fresh or use leftovers. Ingredients:
4 cups eggplant, cubed |
2 cups mushrooms |
1/2 cup onions, chopped |
2 cloves garlic, crushed |
2 cups chicken breast, cooked and cubed |
1 tablespoon grapeseed oil |
14 1/2 ounces diced tomatoes, canned |
1 cup water |
Directions:
1. Cook onions and garlic in oil in large pan.
2. Add in mushrooms and eggplant. Stir for a couple minutes.
3. Add in 1/2 Cup water. Cover and cook for about 5 minutes.
4. Add in can of diced tomatoes and stir, then cooked chicken and 1/2 Cup water.
5. Cover, turn off heat, and let sit for a couple minutes till the chicken is heated through.
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