Chicken, Eggplant and Zucchini Stirfry

Hi all–  Here’s a weeknight dinner, simple, homey and filling.  Ready 30 minutes and it make a platter full, so we had some little boxes of leftovers to tuck in the fridge for work all week.  You know, one of those practical, make it often kind of recipes.

CHICKEN, EGGPLANT AND ZUCCHINI STIRFRY
1 boneless chicken breast, but in small chunks
2 tab. olive oil
1 chinese eggplant, cut in chunks
2 smallish zucchini, cut in chunks
1/2 red bell pepper, cut in strips
garlic salt
1/2 cup water
2 tab. soy sauce
3 tab. brown sugar
1 tab. cornstarch
1/4 tsp. grated ginger
1 clove garlic, minced
1 cup white or brown rice.

Put the rice on to cook while you’re making the stir fry.

In a heavy skillet, or your wok, if you are so lucky to have one, cook the chicken thoroughly in the hot olive oil.  Remove it from the pan.  Then throw in the eggplant and zucchini and cook on high heat til browned around the edges.  You may have to add a bit more olive oil.  Right at the end toss in the red peppers so they cook just for a minute of two–but keep their bright color.  Give the whole pan  few shakes of garlic salt to season. Take the veggies out of the pan.  Meanwhile shake up the water, soy sauce, brown sugar, cornstarch, ginger and garlic in a sealed container until thoroughly blended.  Stir this mixture into the drippings left in the pan and keep stirring until it thickens into a beautiful brown sauce.  Add the chicken, eggplant, zucchini and peppers back into the sauce and stir gently to rewarm it all.  Spoon it out onto a platter of hot rice and grab your chopsticks.  Enjoy!