Chicken & Eggplant Teriyaki Stir-Fry

Name: Chicken &amp; Eggplant Teriyaki Stir-Fry
Prep time: 10 min
Cook time: 15 min
Ingredients: 3 tbsp. thick teriyaki marinade or sauce; 2 tsp. sweet Asian chili sauce; 2 cups (about 1 medium) chopped eggplant; 1 cup chopped red bell pepper; 1 cup chopped onion; 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2

Cost: $13.56 /serving

Author : Hungry Girl

Ingredients

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3 tbsp. thick teriyaki marinade or sauce2 tsp. sweet Asian chili sauce2 cups (about 1 medium) chopped eggplant1 cup chopped red bell pepper1 cup chopped onion1/2 tsp. garlic powder1/2 tsp. onion powder10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

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Instructions

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Step 1

To make the sauce, in a small bowl, thoroughly mix teriyaki sauce/marinade with chili sauce.

Step 2

Bring a wok (or extra large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant for 3 minutes.

Step 3

Add pepper and onion to the skillet, and sprinkle with 1/4 tsp. garlic powder and 1/4 tsp. onion powder. Cook and stir until veggies have slightly softened and lightly browned, about 5 minutes.

Step 4

Add chicken pieces, and sprinkle with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder. Cook and stir for about 5 minutes, until chicken is cooked through and veggies are soft.

Step 5

Reduce heat to low. Add sauce, and stir to coat.