be_ixf;ym_202109 d_20; ct_50
Health Information Library Recipes Chicken stir-fry with eggplant, basil and ginger

Chicken stir-fry with eggplant, basil and ginger

Nutrition Facts

Serving Size About 2 cups
Calories 262

Amount Per Serving
Monounsaturated fat 6 g
Saturated fat 2 g
Total fat 10 g
Sodium 395 mg
Cholesterol 83 mg
Dietary fiber 4 g
Protein 29 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This healthy, herb-accented stir-fry is loaded with flavor.

Ingredients

(Serves 4)
  • 1/4 cup coarsely chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 3/4 cup low-sodium chicken stock or broth, divided
  • 3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 thinly sliced
  • 2 cloves garlic
  • 1 tablespoon peeled and chopped fresh ginger
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small eggplant, with peel, diced (about 4 cups)
  • 1 yellow onion, coarsely chopped (about 1/2 cup)
  • 1 red bell pepper, seeded and julienned
  • 1 yellow bell pepper, seeded and julienned
  • 1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long
  • 2 tablespoons low-sodium soy sauce

Directions

In a blender or food processor, combine the basil, mint, 1/4 cup stock, chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside.

In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes. Transfer to a bowl and cover with a kitchen towel to keep warm.

Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and saute for about 1 minute, stirring constantly. Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes.

Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion. Serve immediately.

Last Updated: September 8th, 2017