Stir-Fried Chicken with Eggplant and Spinach

Name: Stir-Fried Chicken with Eggplant and Spinach
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 0.13 tsp Black Pepper; 1 tbsp Canola Oil; 4 whole Chicken Breast; 0.5 whole Eggplant; 2 whole Garlic; 0.13 tsp Salt; 2 cups Sliced Mushrooms; 2 tbsp Soy Sauce; 4 cups Spinach

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Low-Carb Sugar-Free Halal 🕌Kosher ✡️

Stir-Fried Chicken with Eggplant and Spinach brings together tender chicken cubes, silky eggplant, and earthy mushrooms, all glossed with a soy-scented finish. The spinach wilts into the pan for a fresh, green lift, while garlic ties everything together with gentle warmth. Ideal for a quick weeknight dinner when you want something balanced, satisfying, and full of texture.

Prep20 mins
Cook15 mins
Serves4
DifficultyEasy

1

Sprinkle salt evenly on both sides of the eggplant slices; let sit for 5 minutes. Cut the eggplant into cubes.
2

Cook and stir the chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is almost cooked through, 7 to 10 minutes.
3

Stir the mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4

Heat canola oil in a separate skillet over medium heat. Cook the eggplant in the hot canola oil until lightly browned; transfer to the skillet with the chicken.
5

Stir the spinach into the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.