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Eggplant Stir-fry with Bok Choy and Chicken in a bowl.

Eggplant Stir-fry with Bok Choy and Chicken

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American


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.



1 small chicken breast
Penzeys Bangkok Blend
2 Tablespoons olive oil
2 eggplants, diced (1 1/4 pound)
1 green bell pepper, diced
1 leek, sliced
Salt & Pepper to taste
2 heads bok choy, in 1 1/2-inch pieces
1 Tablespoon harissa paste


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.


  • Serving Size:
  • Calories: 202
  • Sugar: 15.1 g
  • Sodium: 921.1 mg
  • Fat: 8.6 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 27.6 g
  • Fiber: 12 g
  • Protein: 10.7 g
  • Cholesterol: 5.2 mg

Keywords: CSA veggies, leftover veggies, chicken and veggies, stir fry

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