Halal Chicken and Eggplant Stir-Fry

Halal Chicken and Eggplant Stir-Fry is a vibrant and savory dish that combines tender chicken with the rich, creamy texture of eggplant and a medley of colorful vegetables. Perfect for a late-night meal, this dish is quick to prepare and bursting with flavor.

Ingredients

• Boneless, skinless chicken breast - 250 grams, cut into bite-sized pieces
• Eggplant - 200 grams, diced
• Red bell pepper - 1 medium, sliced
• Green bell pepper - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons
• Olive oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Green onions - 2, chopped (for garnish)
• Cooked jasmine rice - 1 cup (for serving)

Steps

1. Heat one tablespoon of olive oil in a large pan or wok over medium-high heat.
2. Add the diced eggplant and stir-fry for about 5 minutes until it starts to soften. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of olive oil, then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
4. Add the chicken pieces to the pan, season with black pepper and salt, and cook for about 5-7 minutes or until browned and cooked through.
5. Once the chicken is cooked, add the sliced red and green bell peppers, and stir-fry for another 3-4 minutes.
6. Return the eggplant to the pan, pour in the soy sauce and sesame oil, and stir to combine all ingredients thoroughly. Cook for an additional 2 minutes.
7. Serve the stir-fry hot over cooked jasmine rice, and garnish with chopped green onions.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, promoting muscle growth and repair.
• Eggplant is high in fiber, aiding digestion and promoting a healthy gut.

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