Eggplant Stir-fry with Bok Choy and Chicken

I still had some veggies left from the CSA, so I decided to make a stir-fry. I had one piece of chicken breast left, too, so I figured it would be a veggie heavy dish with a little meat. I cut the chicken into bite-sized cubes and sprinkled it with Penzeys Bangkok Blend. I fried them in a skillet with some vegetable oil until the chicken was cooked through. I removed it to a paper towel lined plate while I cooked the veggies. I added a little more oil and 2 eggplants to the pan, about 1 1/4 pounds, that I cut into a large dice. Once that started cooking down a bit, I added a diced green bell pepper, a sliced leek and some salt and pepper. I let that cook until the veggies were almost done and then added 2 heads of bok choy that I sliced into about 1 1/2 inch pieces, removing the tough stems. When that wilted down, I added in 1T harissa and put the chicken back in, cooking just long enough to ge the chicken warm again. I served this over brown rice, and we drizzled low sodium soy sauce and sriracha on top before diving in. It was really good!

Big Flavors Rating: 4 Stars

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