A great one pan Italian kind of stir fry over rice. Sauteed chicken, eggplant, peppers with a splash of white wine. Over rice this makes the perfect accompaniment. A few sliced tomatoes on the side, a healthy dish all the way around.
That's what I like about a saute, you can really add whatever you like. The eggplant is a really nice touch with the peppers and chicken. I will give you even more suggestions to add below
3 boneless chicken breasts sliced medallion style
2 peppers any color I used yellow, sliced
1 small eggplant cleaned, skinned and cubed
1/4 cup Pinot Grigio
3 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
salt, pepper to taste
(optional 1/2 teaspoon each chili powder and cumin for more flavor)
In a large fry pan add the oil and sliced chicken breast pieces, add the garlic, salt, pepper to taste and cayenne pepper. Fry on both sides for around 4 to 5 minutes. Add the wine, peppers, cubed eggplant, minced garlic and stir fry until vegetables are soft but still a little firm around 5-7 minutes. Add more wine,water or chicken stock, if it starts to get dry if you like the vegetables softer.
Other suggestions to add:
Mushrooms, sliced onions, sliced black olives, zucchini cubed, grape tomatoes, hot sliced peppers, Italian sausage sliced or pepperoni.
Optional: Boil your favorite pasta drain, place this stir fry and top and lots of grating cheese. Another great meal! Enjoy.