Easy chicken stir-fry
Cheryl's easy chicken stir-fry can be served with brown rice or whole wheat couscous for a great sugar free experience!
Serves: 4
Recipe¾ cup chicken broth, divided1/4 cup chopped basil2 tablespoons chopped mint2 green onions, roughly chopped2 garlic cloves1 tablespoon chopped ginger2 tablespoons olive oil, divided1 eggplant (about 1 pound), diced1 medium yellow onion, diced1 medium red bell pepper, diced1 medium yellow bell pepper, diced2 tablespoons low sodium soy sauce1 pounds boneless skinless chicken breast, cut into cubes, 1 cm x 1 cm
Method1. Combine ½ cup of the broth with herbs, garlic and ginger in the bowl of a food processor and pulse until mixture is minced but not pureed, set aside
Heat 1 tablespoon of the oil in a large nonstick sauté pan over medium-high heat
Add eggplant, onion, and bell peppers; sauté about 6 minutes or until vegetables are softened, transfer to bowl and cover with towel to retain heat
Add remaining oil to the pan over medium-high heat, add chopped herbs and sauté for about 1 minute, stirring constantly
Add chicken cubes and soy sauce to pan with remaining 1/4 cup of broth; bring to a boil
Return vegetables to pan and stir until they are just heated through, about 3 minutes, season with salt and pepper
Nutritional value per servingCalories 260 Fat 8g, Fibre 5g, Sugars 5g, Protein 30g
Follow Jessie Pavelka's workout plan