Name: Stir Fry Chicken And Eggplant
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced; 1 medium eggplant, diced into cubes; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 onion, chopped; 3 cloves of garlic, minced; 1-inch piece of ginger, grated; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil; 1 tablespoon cornstarch; 1/2 cup chicken broth; 2 tablespoons vegetable oil; Salt and pepper to taste; Cooked white rice for serving

Instructions

In a small bowl, mix together soy sauce, oyster sauce, sesame oil, cornstarch, and chicken broth. Set aside this flavorful sauce mixture.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and stir-fry until cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add a bit more oil if needed and sauté the diced eggplant until it starts to soften, about 5 minutes.
Add the chopped onion, sliced bell peppers, minced garlic, and grated ginger to the skillet. Stir-fry for another 3-4 minutes until the vegetables begin to soften.
Return the cooked chicken to the skillet and pour in the sauce mixture. Stir well to coat all ingredients with the flavorful sauce.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to blend beautifully.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the delicious Stir Fry Chicken And Eggplant over a bed of steamed white rice and enjoy the vibrant flavors and textures in every bite.

Ingredients

Instructions

Nutrition Facts

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