Chicken and Eggplant Stir-Fry |
Ingredients:
(for 2 people)
2 chicken breasts cut into chunks
1 small eggplant, in 3/4 inch pieces
3 jalapenos, thinly sliced
4 cloves garlic, minced
1/3 cup white wine
1/4 cup soy sauce
1 cup basil leaves
3 cups cooked rice
Directions:
In a large skillet with olive oil cook chicken until golden. Transfer cooked chicken to a plate. Add eggplant and olive oil to the skillet and cook until soft. Stir in jalapeno and garlic. Add 1/2 cup water, wine, soy sauce, cooked chicken, and 2/3 cup basil leaves; simmer 3-5 minutes until thickened. Serve over rice with remaining basil.
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