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I still had some veggies left from the CSA, so I decided to make a stir-fry.

I had one piece of chicken breast left, too, so I figured it would be a veggie-heavy dish with a little meat.

I served this over brown rice, and we drizzled low sodium soy sauce and sriracha on top before diving in. It was really good!

📖 Recipe

Eggplant Stir-fry with Bok Choy and Chicken

This recipe is the perfect way to use up those veggies languishing in the fridge. Feel free to substitute what you have on hand, just checking for size and firmness to know hen to add them to the pan.

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 4 servings

Course: Main Dish

Cuisine: American

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 small chicken breast
Penzeys Bangkok Blend
2 Tablespoons olive oil
2 eggplants diced (1 ¼ pound)
1 green bell pepper diced
1 leek sliced
Salt & Pepper to taste
2 heads bok choy in 1 ½-inch pieces
1 Tablespoon harissa paste

Instructions

Cut chicken into bite-sized cubes, sprinkle with seasoning and quickly saute in a skillet.
Remove chicken to plate to rest while cooking vegetables.
Begin with eggplant and as it cooks down, add the green pepper and leek. Season with salt and pepper.
When those veggies are almost done, add the bok choy and saute until wilted. Add harissa paste and return chicken to pan to heat.
Serve over rice or other grain.