Stir-fried Chicken & Eggplant Recipe: A Lighter Chicken Stir-fry Recipe Heavy on the Veggies Poultry Dinner

Eggplant, chicken and peppers are stir-fried in a fresh basil sauce. Mmm! You could serve this easy chicken stir-fry recipe over rice, but it could just as easily stand on its own for a lighter dinner. 

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 

Ingredients

• 1 pound boneless chicken breasts, cut into strips 
• 1/4 cup chopped basil leaves
• 3/4 cup low-sodium chicken broth (divided)
• 2 tablespoons low-sodium soy sauce
• 4 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons olive oil (divided)
• 1 eggplant, diced (about 4 cups)
• 1 onion, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• sesame seeds, for garnish (optional)

Here's how to make it:

1. Combine the basil, 1/4 cup chicken broth, soy sauce, green onions, garlic and ginger in a blender. Pulse until combined, but it still has texture.
2. In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, onion and peppers. Cook until vegetables are tender, about 6 to 7 minutes. Remove to a bowl.
3. Heat the remaining olive oil in the same skillet. Pour in the basil mixture and cook, stirring, about 1 minute. Add the chicken and cook until chicken is almost cooked through, about 2 to 3 minutes. 
4. Pour in the remaining chicken broth. Bring to a boil. Return the vegetables to the pan. Cook about 2 to 3 minutes. 

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