Garden Chicken Stir-Fry

Glenda Purvis

By
@photolady63

I had some eggplant and zucchini fresh picked from the garden and just had to cook it! This is what I came up with. My chef daughter was impressed and ate heartily...!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

1
small eggplant, cut into bite-sized pieces
1
medium zucchini, cut into bite-sized pieces
1/2
small onion, sliced then halved
3 clove
garlic, minced
2 medium
boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp
teriyaki sauce
8 oz
of udon noodles or spaghetti broke in half

Step-By-Step

1Cook noodles according to manufacturer's directions.

2While noodles are cooking, prepare all the vegetables and set aside in a bowl.

3Chop chicken breasts.

4In a wok or large frying pan, add the oil and heat until hot. Add all the vegetables at once, stirring occasionally, until crisp-tender, about 4 minutes. Put back in bowl.

5Add a little more oil at this point, and wait for it to heat up again. Put in the chicken, stirring occasionally, until just done, about 3-4 minutes.

6Re-introduce the vegetables and heat through, then add the teriyaki sauce. This step you may want to personalize, depending on your love of teriyaki sauce!

7Spoon over noodles and enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy, Healthy