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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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

Directions Step-By-Step

1
Cook noodles according to manufacturer's directions.
2
While noodles are cooking, prepare all the vegetables and set aside in a bowl.
3
Chop chicken breasts.
4
In 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.
5
Add 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.
6
Re-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!
7
Spoon over noodles and enjoy!

About this Recipe

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