Chicken, Peppers, Eggplant, Stir Fry Recipe

Friday, May 9, 2014

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

Chicken, Peppers, Eggplant, Stir Fry Recipe

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.

+claudia lamascolo


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