Sunfeather Chicken Stir Fry with Eggplant and Basil

Ingredients

• 1/4 cup coarsely chopped fresh basil
• 2 tablespoons chopped fresh mint
• 3/4 cup low-sodium chicken stock or broth
• 3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 thinly sliced
• 2 cloves garlic
• 1 tablespoon peeled and chopped fresh ginger
• 2 tablespoons extra-virgin olive oil
• 1 small eggplant, with peel, diced (about 4 cups)
• 1 yellow onion, coarsely chopped (about 1/2 cup)
• 1 red bell pepper, seeded and cut into julienne
• 1 yellow bell pepper, seeded and cut into julienne
• 1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long
• 2 tablespoons low-sodium soy sauce

Directions

1. 1

   Next, in a blender or food processor, combine the basil, mint, 1/4 cup of the stock, the chopped green onions, garlic and ginger. Next, pulse until the mixture is minced but not pureed.

2. 2

   Next, set aside. Next, in a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat.

3. 3

   Stir in the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes. Next, transfer to a bowl and cover with a kitchen towel to keep warm.

4. 4

   Stir in the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Stir in the basil mixture and saute for about 1 minute, stirring constantly.

5. 5

   Stir in the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes. Stir in the remaining 1/2 cup stock and bring to a boil.

6. 6

   Return the eggplant mixture to the pan and stir until hot throughout, about 3 minutes. Next, transfer to a warmed serving dish and garnish with the sliced green onion.

7. 7

   Next, serve immediately.