Photo: Lily Banse
Chicken Eggplant Stir-Fry
9 ingredients
20 min + 15 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
360
Calories
36g
Protein
18g
Fat
15g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 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-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes